Intense Vanilla Bourbon Cheesecake Tart
Author: Julien Perrinet
Servings: 5 tarts

Ingredients:

VANILLA BOURBON SUGAR DOUGH

  • 225g Butter, unsalted, softened
  • 105g Caster Sugar
  • 288g Cake Flour
  • 88g Toasted Cake Flour, baked at 300°F for 20 min
  • 45g Trehalose Powder
  • 38g Hazelnut Powder
  • 1.6g Salt
  • 55g Egg Yolks
  • 38g Eggs
  • 7.5g PROVA Gourmet Pure Madagascar Bourbon Vanilla Flavor

BAKED CHEESE CREAM

  • 150g Cream Cheese
  • 150g Cottage Cheese
  • 70g Egg Yolks
  • 60g Caster Sugar
  • 50g Whole Milk
  • 50g Heavy Cream
  • 15g Sauvignon Blanc
  • 3.5g PROVA Gourmet Pure Madagascar Bourbon Vanilla Flavor

BOURBON VANILLA CHANTILY

  • 250g Heavy Cream
  • 25g PROVA Gourmet Pure Madagascar Bourbon Vanilla Flavor

Directions:

VANILLA BOURBON SUGAR DOUGH

  • 1. In the bowl of a stand mixer with a paddle attachment, combine softened butter and sugar. Beat until light and fluffy.
  • 2. Sift together flour, toasted flour, trehalose, hazelnut powder, and salt. Add to butter mixture and mix until fully incorporated. Add eggs and vanilla and mix until fully incorporated. Refrigerate and allow to rest overnight.
  • 3. Set oven to 340°F. Roll dough and shape into five tart molds that at 6cm in diameter by 4.5cm high. Bake 16-18 minutes, until 80% baked through.

BAKED CHEESE CREAM

  • 1. In a blender, combine cream cheese, cottage cheese, yolks, sugar, milk, cream, wine, and vanilla. Blend until smooth.
  • 2. Fill par-baked tart shells half full with cheese mixture, roughly 130 g. Bake in 340°F for 25-30 minutes, or until cheesecake is set. Cool completely

BOURBON VANILLA CHANTILLY

  • 1. In the bowl of a stand mixer with the whisk attachment, whip cream and vanilla together, being sure not to over whip.

ASSEMBLY

  • 1. Fill cooled cheesecake tarts with chantilly to top of shell. Scrape excess cream off to create a flat top. Garnish as desired.