PACANE Tart

Tarts

Made with: 50% PECAN PRALINÉ

Steps: 6

Makes four 60 x 10 cm stainless-steel frames

Recipe steps

WHIPPED OPALYS VANILLA GANACHE

  • 560gwhipping cream 35% fat
  • 6gTahitian vanilla beans
  • 60ginvert sugar
  • 60gglucose
  • 810gOpalys 33%
  • 1490gwhipping cream 35% fat
  1. Bring the smaller quantity of cream to a boil with the split and scraped vanilla beans. Leave to infuse for 10 minutes and then strain. Slowly pour the hot liquid onto the melted couverture and stir in the center to create an elastic texture with a glossy appearance, signifying the emulsion process is underway. Keep gradually adding the liquid. Blend to perfect the emulsion. Add the larger quantity of chilled cream and blend again. Set aside in the refrigerator and leave to set, overnight if possible. Whip before using.

PECAN PRALINÉ CRÉMEUX

  1. Heat the milk and add the rehydrated gelatin. Pour a little of this mixture onto the praliné. It will separate. Emulsify in a freestanding mixer with a paddle attachment. Stabilize the emulsion, gradually adding the chilled cream until smooth, glossy and elastic. Blend to perfect the emulsion. Use immediately, or leave to set in the refrigerator before piping.

ALMOND SWEET SHORTCRUST

  • 345gdry butter 84%
  • 6gsalt
  1. Mix the softened butter with the salt, icing sugar, minced almonds, eggs, and the smaller quantity of flour. Take care not to over-process. As soon as it is evenly combined, quickly add the remaining flour. Set aside in the refrigerator and roll out the following day. Bake at 150°C (302°F) for around 12 minutes.

PRESSED PECAN PRALINÉ SHORTCRUST

  1. Take the cooked and cooled Sweet Almond Shortcrust, weigh out and crush lightly. Mix with the Praliné, the Éclat d’Or, and the melted cacao butter. Use immediately or set aside.

ABSOLU CRISTAL SPRAY GLAZE

  1. Bring the Absolu Cristal glaze to a boil with the water and blend. Use immediately at around 80°C (176°F).

SWEET AND SALTED CANDIED PECANS

  • 115gpecan nuts
  • 60gsugar
  • 25gwater
  • 4gfleur de sel
  1. Roast the pecan nuts at 150°C (302°F) for 12-15 minutes and then chop roughly. Cook the sugar with the water at 115°C (239°F). Add the pecan nuts and fleur de sel. Caramelize and pour onto a baking sheet to cool.

Assembly and finishing

Take 600 g Pressed Pecan Praliné Shortcrust per 60 x 10 cm strip and set aside in the freezer.
TIP: Take care not to crush the shortcrust to avoid too compact a texture.
When cool, unmold the strips. Use a 20 mm smooth nozzle to add around 400 g of Pecan Praliné Crémeux. Blast freeze.
Whip the Opalys Vanilla Ganache, and then use a plain 14 mm nozzle to pipe irregular blobs of around 700 g per strip.
Lightly press down the tops of the blobs using a heated melon baller. Blast freeze.

Spray the tart strips with the Absolu Cristal Spray Glaze. Prepare the Sweet and Salted Candied Pecans and arrange a few on top.
Temper some Opalys chocolate. Roll out a thin layer between two transfer sheets.
Check the thickness and cut out 3 cm-diameter discs. Leave to set at 17°C (63°F).
When set, remove the chocolate decorations from the sheets and use to decorate the tarts.

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