i've put off making this tart long enough and i'm finally glad i made it. having bookmarked this recipe for almost a year, each time i look at it i just feel like i don't hv the courage to go ahead coz i don't hv so many of the ingredients called for, things like titanium dioxide, tahitian and mexican vanilla beans as well as trimoline (inverted sugar) used for the biscuit cuillere (sponge fingers). in the end i decided to make do with whatever i hv and cut corners whenever possible and luckily for me, the tart turned out glorious still. so far i've used a couple of pierre herme's recipes, from the complicated ones like the emotion ispahan verrines and this vanilla tart to some of the basic recipes like candied citrus peel, pate sablee tart crust, choux pastry, passionfruit milk choc ganache for the mogador macaron etc, i must say his recipes are nothing short of amazing. it really makes me wonder - if my homemade renditions could be this good, what more for those coming out of his own hands, the picasso of pastry himself?
some of the essential ingredients i used for the tart - madagascar bourbon vanilla beans, nielsen massey vanilla bean paste, my homemade vanilla extract and rum.
components from the top : vanilla glaze, english vanilla mascarpone cream, sponge fingers soaked in a vanilla rum syrup, vanilla white choc ganache and pate sablee tart shell. not the most flattering pic but this tart made me go OMG. the mascarpone cream is so silky smooth i've never tasted anything like that! the overall taste is really good - crisp tart shell, sponge fingers perfumed with a vanilla rum syrup, creamy silky smooth custardy vanilla mascarpone cream and the glaze is so yum. i'm in vanilla heaven! definitely making this again. soon.