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This recipe was born form the fusion of Douce Tentation knowledge and UMAMI Paris high quality products.
For the sweet shortcrust pastry
For the salted caramel crémeux:
For the hojicha flavored whipped panna cotta:
Making the panna cotta: Rehydrate the gelatine and squeeze the water out. Add it to a bowl with the white chocolate. In a saucepan, heat the milk, cream and hojicha powder and pour the gelatine and chocolate. Mix using a hand blender. Cover with a plastic wrap that touches the mix and set aside in the refrigerator.
Making the sweet shortcrust pastry: Dice the butter, add it to a stand mixer bowl with the flour, almond powder, powdered sugar, vanilla bean and salt flower. Mix it for a few minutes with a stand mixer equipped with a flat beater until obtaining a sand like dough. Add the egg and flatten the dough on a floured surface with the palm of your hand or using a patisserie scraper. Cover with plastic wrap and set aside for 30mn to 1 hour.
Spread the dough until it is 3mm thick, cut out a circle and cover with butter. Put it on a cooking mat or parchment paper and transfer to a baking tray. Set in the freezer for about 15 minutes. Prick the tart base with a fork, cover with weight and bake it from 25mm at 170°C.
Making the caramel flavored cremeux: Make a dry caramel with powdered sugar by heating it up once it becomes a caramel. Heat up the cream and glucose together. Uncook the caramel by pouring the boiling glucose and cream mix on it and heat everything up until it reaches 105°C.
Let it slightly cool down and add salted butter. Mix and pour it onto the baked and chilled tart base. Whip the panna cotta and put it on a piping bag with an 8mm wide round tip. Pipe out the panna cotta on the tart as shown on the picture either manually or using a rotating plate.