VANILLA BOURBON SUGAR DOUGH
Soften the butter. Add the sugar, then the powders sifted together.
Finish by adding the eggs one by one and then the vanilla extract with seeds.
Leave the dough to rest overnight.
Roll and put in shape.
Bake at 170°C in circles on a "Silpain®" cloth for 16 to 18 minutes.
BAKED CHEESE CREAM - 130g per tart
Mix all the ingredients, blend well.
Poor up to half of the ingredients into the 80% baked tart (130gr for a tart 5cm high and 6cm diameter).
Finish baking at 170°C for 25 to 30 minutes.
BOURBON VANILLA CHANTILLY - 60g per tart
Whipped gently and fill the tart cold.
Never over-whipped the cream.
Garnish the cream to the top of the tart, scrape well to get something neat.
Sprinkle with icing sugar.
Top with a chocolate vanilla bean.
