Flower Vanilla & Coffee Tartlets

Little flowers to celebrate (finally!) the arrival of summer 😊 They are flavored with vanilla and coffee, one of my favorite combinations, and are quite easy to make, even if you have to start the day before to allow for resting times.

Ingredients:
I used Madagascar vanilla Norohy from Valrhona: code ILETAITUNGATEAU for a 20% discount on the entire site (affiliate).
I used almond powder from Koro: code ILETAITUNGATEAU for a 5% discount on the entire site (non-affiliate).

Equipment:
Tartlet molds
Whisk
Rolling pin
Mini offset spatula
Perforated baking sheet
Piping bags
10mm piping tip

Preparation time: 1h20 + baking + resting
For 6 tartlets:

Vanilla Namelaka:

100g whole milk
200g full cream
1 vanilla bean
2g gelatin
170g white chocolate Ivoire or Waina

Soak the gelatin in a bowl of cold water.
Heat the milk with the vanilla bean seeds.
Off the heat, add the rehydrated and wrung-out gelatin. Mix, then pour over the previously melted chocolate.

Finally, add the cold cream, blend well to have a smooth and glossy cream.

Cover directly with cling film, then place in the refrigerator overnight.

Sweet Pastry:

60g softened butter
90g icing sugar
30g almond powder
1 teaspoon vanilla extract
1 egg
160g T55 flour
50g cornstarch

Mix the softened butter with the icing sugar then the almond powder and vanilla.

Add the egg, emulsify then incorporate the flour and cornstarch without overworking the dough.

Form a ball, cover with cling film and refrigerate for at least 3 hours. Then, roll the dough to a maximum thickness of 2mm and line your greased molds placed upside down on a baking sheet lined with parchment paper.

Chill the dough again for at least 1 hour. Then, bake the tartlet shells in the preheated oven at 175°C for about 15 minutes. Let them cool.

You can brush them with a little beaten egg halfway through baking, but be careful not to overbake as they will be baked again with the almond cream.

Vanilla Almond Cream:

35g egg
35g softened butter
35g icing sugar
35g almond powder
7g cornstarch
1 teaspoon vanilla extract

Mix the softened butter with the icing sugar, vanilla, almond powder, and cornstarch.

Add the egg, mix well to emulsify.

Pour the almond cream into the previously unmolded tartlet shells. Bake again at 175°C for 5 to 10 minutes, the almond cream should be cooked and the sweet pastry well browned.

Coffee Creamy:

3g gelatin
35g sugar
68g egg yolks
240g heavy cream with 30 or 35% fat
15g trablit (coffee extract)

Soak the gelatin in a bowl of cold water.
Whisk the egg yolks with the sugar.

Heat the cream, then pour it over the eggs.

Pour everything back into the saucepan and cook over low heat, stirring constantly until it reaches 85°C.
Off the heat, add the gelatin and trablit.

I had prepared my cream in advance so I let it crystallize in the fridge before filling my tartlets.

You can also pour it directly after preparation into the tartlets and place them in the fridge until crystallization. Keep some of the creamy for the finishing.

Finishing:

Pour the namelaka into a piping bag fitted with a small round tip. Pipe it onto the tartlets, add a little creamy in the center, and enjoy!