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:
-
Medium
Pecan filling
Ingredients: Pecan filling
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200 gmilk
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70 gsugar
Preparation: Pecan filling
Boil the milk and sugar.
Ingredients: Pecan filling
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375 g35% cream
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140 gegg yolks
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70 gpecan 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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300 gcream
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15 gsugar
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1vanilla bean
Preparation: Chantilly cream
Mix together.
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