Pecan cream tart with chantilly
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.
Boil the milk and sugar.
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.