Tarte pécan caramel

Made with Bahibe 46%

AN ORIGINAL RECIPE BY L’École Gourmet Valrhona

2 steps

Serves 5/6

To be made the day before: 

  • Almond shortcrust pastry

To be made on the day: 

  • Nuts in caramel

Required utensils: 

  • 16cm-diameter ring

Recipe Step by Step



Preparation time: 30 minutes - Leave to sit for: 12 hours

  • 120g Butter
  • 2g Fine salt
  • 80g Icing sugar
  • 30g Finely ground almonds
  • 1 Egg
  • 60g Plain flour
  • 180g Pastry flour
First mix the creamed butter, fine salt, icing sugar, finely ground almonds, egg and 60g of flour.
Once the mixture is well incorporated, gradually add the 180 g of pastry flour.
Spread out between two sheets of baking paper and store in the refrigerator.
Line a tart mould with the pastry. Bake blind at 155/160°C for approx. 15 minutes.


Preparation time: 30 minutes - Leave to sit for: 2 hours

  • 70g Caster sugar
  • 70g 35% fat liquid whipping cream
  • 60g BAHIBÉ 46% chocolate
  • 30g Butter
  • 25g Walnut kernels
  • 25g Pecans
  • 25g Hazelnuts
  • 25g Pistachios
Put one-third of the caster sugar in a heavybottomed saucepan. Cook until it turns into a caramel, then add another third of sugar and stir again. Finally, add the final third. Once the caramel is cooked, add the warm cream and leave the mixture to boil for a few moments. Leave to cool, then combine with the BAHIBE 46% chocolate, followed by the creamed butter. Add the chopped nuts. Pour it into the baked tart crust and store in the refrigerator.