Lemon meringue and pecan tartlet made of
– sweet pastry,
– lemon mousse,
– a pecan biscuit,
– a milk chocolate pecan crunch,
– yellow velvet spray,
– of Italian meringue.
Material used
– Silikomart Truffle mould X15 cavities
– Micro perforated silicone baking mat
– Ancel 210 Bloom gelatine (gold quality)
– yellow velvet spray
Ingredients
Pecan Praline
✔100g pecans
✔50g caster sugar
Pecan biscuit
✔30g pecan powder
✔25g egg
✔1 egg white
✔35 g icing sugar
✔10 g butter
✔8 g flour
✔8 g caster sugar
Pecan crisp
✔15g milk chocolate
✔30g pecan praline
✔15g crêpes dentelles
Sweet pastry
✔70g soft butter
✔130g flour
✔45 g icing sugar
✔15 g almond powder
✔1 pinch of salt
✔1 egg yolk
Lemon mousse
✔2 eggs
✔50g sugar
✔60g lemon juice
✔4g gelatine
✔160g liquid cream
Italian meringue
✔1 egg white
✔60g caster sugar
✔2.2 cl water
The recipe
For 9 small tarts
Pecan praline
✔100g pecans
✔50g caster sugar
Pour the pecans onto a baking tray and bake at 150°C for 15 minutes. In a saucepan, pour the caster sugar and make a caramel. Pour onto a sheet of baking paper and allow to cool. Place the pecans and the chopped caramel in the bowl of a blender and blend until you have a praline. You will have some praline left over from this recipe for another recipe.
Pecan biscuit
✔30 g pecan powder
✔25g egg
✔1 egg white
✔35 g icing sugar
✔10 g butter
✔8 g flour
✔8 g caster sugar
Make a hazelnut butter. In a saucepan, melt the butter until it takes on a nice colour and a hazelnut smell. Set aside. In a bowl, mix the egg with the icing sugar. Add the pecan powder, flour and melted butter. Mix well. In another bowl, beat the egg whites with the powdered sugar. Gently fold into the mixture with a pastry blender. Pour the biscuit dough onto a baking tray lined with baking paper. Bake the biscuit for 8 to 10 minutes at 180°C. Remove from the oven and allow to cool.
Pecan crisp
✔15g milk chocolate
✔30g pecan praline
✔15g crêpes dentelles
Mix the praline, melted chocolate and crumbled crêpes dentelles. Spread on the pecan biscuit and put in the freezer. Then cut out your biscuit with a biscuit cutter to the diameter of your mould.
Lemon mousse
✔2 eggs
✔50g sugar
✔60g lemon juice
✔4g gelatine
✔160g single cream
In a bowl of cold water, place the gelatine leaves. In a saucepan, pour and heat the eggs, sugar, lemon juice. Cook until it reaches 85°C without stopping to stir. Remove from the heat and add the gelatine, wrung out and softened. Mix and set aside. Whip the cold cream with an electric mixer and add to the previous preparation when it has cooled.
Pour the lemon mousse into the Silikomart Truffles X15 mould. Finish with the biscuit, with the chocolate praline crunch on the inside. Place in the freezer for at least 4 hours, ideally overnight.
Sweet dough
✔70 g soft butter
✔130 g flour
✔45 g icing sugar
✔15 g almond powder
✔1 pinch of salt
✔1 egg yolk
Mix all the ingredients together, roll out and put in the fridge. Roll out the dough with a rolling pin and cut out with a fluted cookie cutter. Place in the freezer for a few minutes. Preheat your oven to 180°C. Place your pastry on a baking tray between two micro-perforated baking mats. Place in the oven for about ten minutes. Leave to cool.
Turn out the lemon mousses and immediately apply the yellow velvet spray. Then place on the sweet biscuits.
Italian meringue
✔1 egg white
✔60g caster sugar
✔2.2 cl water
In a saucepan, heat the water and sugar to 118°C. Start beating the egg white with an electric mixer, then pour the syrup over it when it reaches the desired temperature. Continue beating until the meringue has cooled. Fill a piping bag with a fluted tip.
Assembly
Poach the meringue over the lemon mousses and then use a blowtorch to colour it. Place the tarts in the fridge until ready to eat.
