Double Cheese Tart
with Vanille Bleue

Take the butter and eggs out in advance so they reach room temperature. Prepare the toasted flour in the oven for 20 min at 150°C and let it cool before sifting with the regular flour.

Cut the butter into pieces in the mixer bowl. Add the sugar, trehalose, salt, hazelnut flour, and vanilla powder to the butter. Mix at medium speed using the paddle attachment until the mixture is creamy and pale yellow.

Add the eggs and continue mixing until the mixture is smooth and creamy, almost like a buttercream. Scrape down the sides with a spatula.

Add both sifted flours. Mix at low speed without overworking; stop as soon as there are no more traces of flour.

Roll out the dough to a thickness of 3 mm. Line the buttered tart rings using a Silpain mat. Rest in the freezer for at least 2 hours. Blind bake at 170°C for 18-20 min (to have the tarts 80% baked).

In the mixer bowl, add the cream cheese, fromage blanc, sugar, and Vanille Bleue, then mix at medium speed with the paddle attachment until the mixture is smooth.

Add the egg yolk, milk, and heavy cream one by one.

Pour into the blind-baked tart shells up to ¾ of the height. Bake at 170°C for 25-30 min.

In the mixer bowl, whip the cream with the sugar and Vanille Bleue using the whisk attachment and garnish the cooled tart.