Pecan cream tart with chantilly

level 2

Here’s a twist on crème brulee. This recipe can be either cooked in ramekins to serve as a dessert or cooked in a sable tartlet and sold as a pastry.

Ingredients	Preparation
200g milk 70g sugar	Boil the milk and sugar.
375g 35% cream 140g egg yolks 70g pecan paste	Pour onto the rest of the ingredients and mix well. Leave to rest overnight.
Fill into sablé pastries and bake at 120°C in a ventilated oven. Leave to cool immediately and caramelise with a blowtorch.

Ingredients	Preparation
300g cream 15g sugar 1 vanilla bean	Mix together.