In a mixer fitted with a paddle attachment, cream together the butter and sugar, add the salt. Slowly add the egg yolks, scrape down the bowl; add the sifted dry ingredients. Wrap and refrigerate for 2 hours. Then knead and roll out on a lightly floured work surface to ½ inch thick, cut into a 4 by 13 inch rectangle. Place into a sprayed tart frame. Bake at 360ºF/182ºC for 10 to 15 minutes or until golden brown.
In a stand mixer fitted with a whip
attachment, combine the milk and mix. Whip on medium speed for 3 to 5
minutes. Add the scraped vanilla bean and fold in the whipped cream.
Vanilla Chantilly Cream
Frutta Prima Pure Tahitian Vanilla Bean Extract (596103)
To Taste
Heavy Cream
21oz (596g)
Granulated Sugar
7oz (200g)
Combine the ingredients in the bowl of a stand mixer fitted with a whisk attachment. Whip until medium peaks form.
Assembly
Frutta Prima Orchard Apricot Jam (607005)
7oz (200g)
Frutta Prima Apricot Halves in Syrup (388013)
45 each
Granulated Sugar
As Needed
Unmold the Breton Base then spread an evenly layer of the apricot jam on top of the Breton Base. Pipe the Vanilla Bavarian Cream
on top; then sprinkle the apricots with sugar using a blow torch
slightly caramelize them, allow to cool before placing them on the tart.
To finish pipe the edges with Vanilla Chantilly Cream using a St. Horne tip; garnish with desired chocolate décor.
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