Tarta de Santiago

Final presentation:

• 1/12 ea tarta de Santiago
• Chantilly

For the chantilly:

• 1 qt of heavy cream
• 1 vanilla bean
• 150 gr of sugar

Before service:

• Cut the tarta de santiago in 12 pieces
• Whip a in a bowl with ice underneath a little of chantilly until creamy.

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Procedure for the Chantilly

• Mix vanilla beans (previously open in half and remove the insides) with ¼ of the heavy cream and sugar. Heat up and then mix with the rest of the heavy cream and sugar
• Place in cooler in quarts
• Put in a foam canister and add one charge
• Set aside in cooler

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Final presentation:

• Put a piece of almond on the plate.
• Plate as pictured putting the cream on top
• Finish with some confectionary sugar on top.

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