There's nothing quite like a true classic: the Gluten-Free Bresilienne Tart. A delicious combination of a crispy crust, velvety vanilla filling, and the irresistible crunch of homemade nougatine. Thanks to the LaBour All-Purpose Flour Blend, you'll enjoy a light result that's indistinguishable from 'normal.'
| Prep time: 35 minutes |
| Proofing time: 5 minutes |
| Baking time: 30 minutes (10 min blind + 20 min with filling) |
| Cooling time: 1 hour |
| Total time: 2 hours 10 minutes |
| Servings: 6-8 people |
| Cuisine: Belgian / Classic |
Ingredients
For the Nougatine (Bresilienne nuts):
100 g hazelnuts
75 g sugar
25 ml water
For the Yeast Dough:
125 g LaBour All-Purpose Flour Blend
7.5 g vegan margarine (cubed, room temperature)
0.5 g salt
7.5 g fine sugar
7.5 g fresh yeast
65 ml lactose-free or plant-based milk (e.g., pea drink or soy drink)
1/4th egg (approx. 16 g)
1/2 tsp white vinegar
Butter or coconut oil for greasing
For the Vanilla Filling:
2 eggs
63 g sugar
1 sachet vanilla sugar (8 g)
250 ml lactose-free or plant-based milk (pea or soy recommended)
30 g LaBour All-Purpose Flour Blend
For Finishing:
125 ml lactose-free or plant-based whipping cream
15 g powdered sugar
half a sachet of vanilla sugar (4 g)
50 g of the homemade nougatine
Equipment
Quiche dish (20 cm diameter, preferably with a loose bottom)
Saucepan
Food processor (for the nougatine)
Mixing bowls
Spatula
Baking paper
Blind baking weights (e.g., 800 g rice)
Optional: precision scale or stand mixer with dough hook
Tip: If you use rice as blind baking weights, you can store it in an airtight container and reuse it repeatedly.
Instructions
1. The Nougatine
Preheat the oven to 180°C (fan-assisted). Spread the hazelnuts on a baking tray and roast for 10 minutes. They are ready when they are golden brown all over. Let them cool briefly and rub off any loose skins.
Combine the sugar and water in a saucepan and bring to a boil. Boil until a golden brown caramel forms. Add the hazelnuts and swirl the pan to coat everything. Pour the mixture onto baking paper, let it cool completely, then grind it in a food processor until fine.
2. The Yeast Dough
Manual preparation:
Mix the flour, sugar, and egg in a bowl. Place the butter at the edge. Dissolve the yeast in the milk and add it along with the vinegar. Finally, add the salt and mix briefly until a cohesive dough forms.
With a stand mixer:
Put all ingredients except the salt into the bowl. Mix with the dough hook on low speed. After 1 minute, add the salt and mix until a homogeneous mixture (a firm dough).
Resting:
Let the dough rest for 5 minutes in the bowl, covered with a damp cloth or plastic wrap to prevent drying out.
3. Shaping and chilling
Roll out the dough thinly (about 3 mm) on a floured surface (use enough flour). Place the dough in the greased tart dish and trim the edges tightly with a rolling pin. Prick holes in the bottom and place the dish in the refrigerator to pause the rising process.
4. Blind baking
Preheat the oven to 200°C (top and bottom heat). Cover the dough base with baking paper and fill with rice (for blind baking). Blind bake the base for 10 minutes.
5. The filling
Bring half of the sugar and the milk to a boil. Meanwhile, whisk the eggs with the remaining sugar and vanilla sugar. Mix in the flour (this can be done with a whisk). Pour the boiling milk into the egg mixture while mixing. Pour everything back into the pan and let it thicken briefly over low heat, stirring constantly (do not let it become too thick).
6. Baking
Pour the filling into the pre-baked crust. Bake the tart again for 20 minutes at 200°C (top and bottom heat). Remove the tart from the oven, let it rest in the dish for 5 minutes, then let it cool completely on a wire rack (immediately invert the tart so the bottom is on the rack).
7. Finishing
Whip the cream stiff with the powdered sugar and vanilla sugar. Spread the whipped cream over the cooled tart. Sprinkle the nougatine on the tart just before serving to prevent the nuts from softening due to moisture.
Tips
- Store the nougatine in an airtight container. It will keep for weeks.
- If you wish to use plant-based 'milk', choose soy drink or pea drink for a better result. These have a protein profile very similar to cow's milk. Proteins are crucial because they coagulate when heated, providing the necessary structure and firmness in your dough and filling.
- Never throw away used vanilla pods. Place them (with or without the seeds) in an airtight jar with granulated sugar. After at least 2 weeks, the sugar will have absorbed the vanilla aroma. Shake the jar regularly to speed up the process. The longer the pods stay in, the stronger the flavor.