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Gourmet
Tarte pécan caramel
Made with Bahibe 46%
AN ORIGINAL RECIPE BY L’École Gourmet Valrhona
2 stepsServes 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
01
ALMOND SHORTCRUST PASTRY
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.
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.
02
NUTS IN CARAMEL
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.