Makes: 6 tartlets
Preparation time: 2.30 h
Cooking time: 1 h
For pecan sweet pastry dough
80 g butter
30 g egg
45 g powdered sugar
125 g flour
1.5 g fleur de sel
15 g pecan meal
For vanilla Karamel fondant & fleur de sel
100 g sugar
15 g water
20 g glucose
60 g butter
50 g cream
1 g fleur de sel
1 vanilla bean
For mixed toasted nuts
Pine nuts – 35g
Unblanched almonds – 75g
Whole pecans – 50g
Pistachios – 75g
Skinned hazelnuts – 50g
30°B syrup / Water – 100g / Sugar – 100g
PECAN SWEET PASTRY DOUGH
Soften the butter, and work it in a stand mixer using a flat beater. Add the powdered sugar and blanch the mixture. Gradually add the tempered egg. Combine the dry ingredients (flour and pecan meal, sifted together) into the mixture. Wrap the obtained dough in plastic wrap and refrigerate for 6 hours.
VANILLA KARAMEL FONDANT & FLEUR DE SEL
Put the water and sugar in a saucepan and cook to a blond caramel (185°C).
In a bowl, combine all the nuts by hand with 30 g of 30°B syrup*.
On a black baking sheet with baking paper, spread out the mixed nuts to toast in the oven for approximately 8 minutes at 170°C. They need to be toasted all the way through.
Leave to cook at room temperature.
* 30°B syrup = water + sugar brought to a boil
Line Exoglass® tartlet rings with the dough.
Blind-bake the tartlet cases for 20 minutes at 150°C.
Make a very thin melted milk chocolate base (chablonne), sprinkle with a pinch of fleur de sel and reserve.
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