Vanilla pecan tartlet made with
– sweet pastry,
– pecan cream,
– a pecan praline,
– a vanilla mousse,
– white velvet spray.
Material used
– Micro perforated silicone baking mat
– Klassik Silikomart silicone ring tart mould (6 cavities)
– Micro-perforated strip
– Silikomart Klassik tart ring mould 70mm
– White velvet spray
Ingredients
Vanilla mousse (the day before)
✔100g cold liquid cream 30% MG min.
✔100g white chocolate
✔100g liquid cream
✔2 gelatine leaves (4g)
✔1 vanilla bean or vanilla powder
Pecan praline
✔100g pecans
✔50g caster sugar
Sweet dough
✔70 g soft butter
✔130 g flour
✔45 g icing sugar
✔15 g almond powder
✔1 pinch of salt
✔1 egg yolk
Creamy pecan
✔30g pecan powder
✔30g sugar
✔30g egg
✔30g butter
The recipe
For 6 tarts
Vanilla mousse (the day before)
✔100g cold liquid cream 30% fat min.
✔100g white chocolate
✔100g liquid cream
✔2 sheets of gelatine (4g)
✔1 vanilla bean or vanilla powder
In a bowl of cold water, soften the gelatine leaves. In a saucepan, heat the cream with the vanilla bean previously split in half and scraped. Turn off the heat, cover and leave to infuse for at least 20 minutes. Heat the cream a little more, then take it off the heat and add the gelatine, wrung out. Remove from the heat and add the gelatine and the melted white chocolate. Mix well. Set aside. Whip the cold cream with an electric mixer. Gently add the cooled mixture. Pour into your silikomart ring Klassik tart mould. Place in the freezer 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 the dough thinly between 2 sheets of greaseproof paper then put it in the fridge for 30 minutes. Line the circles.
Pecan cream
✔30g pecan powder
✔30g sugar
✔30g egg
✔30g butter
Work the kneaded butter with the sugar. Add the pecan powder and the egg. Mix together. Garnish the tarts. Bake at 175°C for 20 minutes. Allow to cool completely.
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.
Spoon the praline onto each tartlet.
Remove the vanilla mousses from the freezer and apply the white velvet spray immediately. Place the mousses on the tarts and chill until ready to eat and defrost (2 hours). I put a pecan nut on top.
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