Pecan cream tart with chantilly
Here’s a twist on crème brulee. This recipe can be either cooked in ramekins to serve as a dessert or cooked in a sable tartlet and sold as a pastry.
- Level:
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Medium
Pecan filling
Ingredients: Pecan filling
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7.1 ozmilk
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2.5 ozsugar
Preparation: Pecan filling
Boil the milk and sugar.
Ingredients: Pecan filling
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13.2 oz35% cream
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4.9 ozegg yolks
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2.5 ozpecan paste
Preparation: Pecan filling
Pour onto the rest of the ingredients and mix well. Leave to rest overnight.
Fill into sablé pastries and bake at 120°C in a ventilated oven. Leave to cool immediately and caramelise with a blowtorch.
Chantilly cream
Ingredients: Chantilly cream
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10.6 ozcream
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0.5 ozsugar
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1vanilla bean
Preparation: Chantilly cream
Mix together.
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