Crunchy Pecan and Vanilla Tarts
Medium
Makes: 12 Yield
Learn how to make an updated version of the classical tart. You will learn how to make a crunchy crumble that pairs beautifully with pecan caramel and vanilla flavors.
Learn how to make an updated version of the classical tart. You will learn how to make a crunchy crumble that pairs beautifully with pecan caramel and vanilla flavors.
Shelf life:
2 days
Conservation:
4°C
Containing: 4 Components

Chocolate Sweet paste

Ingredients: Chocolate Sweet paste

  • 288 g
    Butter 82% fat
  • 72 g
    almond powder 100%
  • 192 g
    icing sugar
  • 120 g
    Eggs, whole
  • 5 g
    sea salt
  • 36 g
    potato starch
  • 91 g
    CP
  • 396 g
    All purpose flour

Preparation: Chocolate Sweet paste

  1. In a tabletop mixer equipped with a paddle attachment, mix the butter, almond flour, and icing sugar together at medium speed. Mix well until all the butter is dissolved. Mix well until all the butter is dissolved.
  2. Add the eggs and continue mixing.
  3. Add the salt, potato starch, cocoa powder, and flour and mix at medium speed until obtaining a homogenous texture.
  4. Place the sweet paste on a marble table and form a rectangular shape. Let it set for a few minutes.
  5. Place the sweet paste between two silpats and roll out to a 3mm (0.12”) thickness.
  6. Place on a metal tray and put in the freezer until it is very cold, for around 30 minutes to 1 hour.
  7. Once cold, remove the silpat on top, replace with parchment paper and flip the sweet paste over. Remove the other silpat.
  8. Cut strips of 2 cm (0.8”) wide using a knife. The total length should be 24.5 cm (9.6”).
  9. Place the strips into the tart ring, gently pressing them so they stick to the border of the tart.
  10. Using a 7 cm (2.75”) ring cutter, cut circles of sweet paste and place them into the tart rings. Gently press the circles to stick to the sides.
  11. Place in the refrigerator for 15 minutes.
  12. Once cooled, bake at 160°C (320°F) for 15 minutes.
  13. Once baked, leave for around 15 minutes at room temperature.
  14. Then, unmold onto a metal tray lined with parchment paper.
  15. Reserve until needed.

View tools

  • Knife
  • Bowl(s)
  • Parchment paper
  • Guitar sheets
  • Ruler (s)
  • Rolling pin
  • Silpain
  • Metal Tray (s)
  • Silpat (s)
  • Tabletop mixer, mixing bowl and a paddle attachment
  • Spatula
  • Tart ring 8 cm (3.15”)
  • Ring cutter 7 cm (2.75”)

Pecan Caramel

Ingredients: Pecan Caramel

  • 65 g
  • 462 g
    Heavy cream 35% fat
  • 2 g
    sea salt
  • 11 g
    Cornstarch
  • 2 g
    baking soda
  • 11 g
    orange zest
  • 92 g
    glucose syrup DE 40
  • 462 g
    sugar
  • 92 g
    butter

Preparation: Pecan Caramel

  1. Pour the pecans into the thermomix and mix well until obtaining a smooth pecan nut paste.
  2. Pour the paste into a bowl.
  3. With the heat off, whisk the cream with the salt, cornstarch, baking soda and orange zest, and then bring to the boil.
  4. Once boiling, remove from the heat.
  5. In another saucepan, warm up the glucose syrup and then add the sugar in additions mixing with a spatula. Wait for the
  6. sugar to melt and be almost liquid before adding more sugar.
  7. Continue heating until the color is golden brown.
  8. Once brown, lower the heat and slowly add the cream mixture, whisking well.
  9. Once well incorporated, remove from the heat and pour into a mixing bowl.
  10. Add the butter and the pecan paste into the preparation and mix using an immersion blender until well emulsified.
  11. Pour the caramel into a piping bag with a 6 mm (0.2”) round tip.
  12. Reserve at room temperature until needed.

View tools

  • Cooktop
  • Whisk
  • Immersion blender
  • Piping Bag
  • Scissors
  • Bowl(s)
  • Mixing bowl (s)
  • Saucepans
  • Thermomix® or food processor
  • Spatula
  • 7 mm (0.2”) round tip

Chocolate Discs

Preparation: Chocolate Discs

  1. Pour some pre-crystallized chocolate on a guitar sheet.
  2. Place another guitar sheet on top and spread evenly in a thin layer using a tube.
  3. Turn the guitar sheet over so that both sides can cool down at the same time.
  4. Using a 4.6 cm (1.8”) ring cutter, cut out some circles.
  5. Place the chocolate discs onto a metal tray and cover with a second metal tray.
  6. Place in the refrigerator for at least 1 hour at 16°C (61°F).
  7. Once the chocolate discs are set, remove the plastic sheet, flip over and remove the other side.
  8. Using a small offset spatula, place the chocolate discs on a metal tray lined with parchment paper.
  9. Reserve in the refrigerator at 16°C (61°F) until needed.

View tools

  • Parchment paper
  • Guitar sheets
  • Bowl (s)
  • Small offset spatula
  • Tube
  • Ring cutter 4.6 cm (1.8”)

Crumble

Ingredients: Crumble

  • 246 g
    butter
  • 246 g
    Dark brown sugar
  • 307 g
    almond powder 100%
  • 3 g
    sea salt
  • 246 g
    All purpose flour
  • 153 g
  • 330 g
    Pecan caramel

Preparation: Crumble

  1. In a tabletop mixer with a paddle attachment, mix together the butter, brown sugar, almond powder, salt and flour until lumps are formed.
  2. Add the pecans and mix by hand to incorporate them, using the paddle attachment.
  3. Spread the crumble over a metal tray lined with a silpain.
  4. Bake at 160°C (320°F) for 15 minutes.
  5. Let cool down at room temperature until needed.
  6. Mix together 330g (11.6 oz) of caramel and 260g (9.2 oz) of crumble using a spatula.
  7. Spread the preparation into the tart shells (filling them almost completely) and flatten slightly with an offset spatula.
  8. Add a chocolate disc on top of the crumble and caramel mix, gently pressing to stick it on top.
  9. Let set in a refrigerator until needed.

View tools

  • Metal Tray
  • Bowl(s)
  • Mixing bowl (s)
  • Small offset spatula
  • Silpain
  • Tabletop mixer, mixing bowl and a paddle attachment
  • Spatula

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