Crunchy Pecan and Vanilla Tarts

Medium
Makes: 12 Yield
Learn how to make an updated version of the classical tart. You will learn how to make a crunchy crumble that pairs beautifully with pecan caramel and vanilla flavors.
Learn how to make an updated version of the classical tart. You will learn how to make a crunchy crumble that pairs beautifully with pecan caramel and vanilla flavors.
Shelf life:
2 days
Conservation:
4°C
Containing: 3 Components
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Featured Ingredients

For an Optimal Taste and Visual Appeal of your Finished Products

Chocolate Sweet paste

Tools

  • Knife
  • Bowl(s)
  • Parchment paper
  • Guitar sheets
  • Ruler (s)
  • Rolling pin
  • Silpain
  • Metal Tray (s)
  • Silpat (s)
  • Tabletop mixer, mixing bowl and a paddle attachment
  • Spatula
  • Tart ring 8 cm (3.15”)
  • Ring cutter 7 cm (2.75”)

Chocolate Discs

Ingredients

Preparation

  1. Pour some pre-crystallized chocolate on a guitar sheet.
  2. Place another guitar sheet on top and spread evenly in a thin layer using a tube.
  3. Turn the guitar sheet over so that both sides can cool down at the same time.
  4. Using a 4.6 cm (1.8”) ring cutter, cut out some circles.
  5. Place the chocolate discs onto a metal tray and cover with a second metal tray.
  6. Place in the refrigerator for at least 1 hour at 16°C (61°F).
  7. Once the chocolate discs are set, remove the plastic sheet, flip over and remove the other side.
  8. Using a small offset spatula, place the chocolate discs on a metal tray lined with parchment paper.
  9. Reserve in the refrigerator at 16°C (61°F) until needed.

Tools

  • Parchment paper
  • Guitar sheets
  • Bowl (s)
  • Small offset spatula
  • Tube
  • Ring cutter 4.6 cm (1.8”)

Crumble

Ingredients

  • 246 g
    butter
  • 246 g
    Dark brown sugar
  • 307 g
    almond powder 100%
  • 3 g
    sea salt
  • 246 g
    All purpose flour
  • 153 g
  • 330 g
    Pecan caramel

Preparation

  1. In a tabletop mixer with a paddle attachment, mix together the butter, brown sugar, almond powder, salt and flour until lumps are formed.
  2. Add the pecans and mix by hand to incorporate them, using the paddle attachment.
  3. Spread the crumble over a metal tray lined with a silpain.
  4. Bake at 160°C (320°F) for 15 minutes.
  5. Let cool down at room temperature until needed.
  6. Mix together 330g (11.6 oz) of caramel and 260g (9.2 oz) of crumble using a spatula.
  7. Spread the preparation into the tart shells (filling them almost completely) and flatten slightly with an offset spatula.
  8. Add a chocolate disc on top of the crumble and caramel mix, gently pressing to stick it on top.
  9. Let set in a refrigerator until needed.

Tools

  • Metal Tray
  • Bowl(s)
  • Mixing bowl (s)
  • Small offset spatula
  • Silpain
  • Tabletop mixer, mixing bowl and a paddle attachment
  • Spatula

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