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.

Pecan filling

Ingredients: Pecan filling

  • 200 g
  • 70 g

Preparation: Pecan filling

Boil the milk and sugar.

Ingredients: Pecan filling

  • 375 g
    35% cream
  • 140 g
    egg yolks
  • 70 g
    pecan paste

Preparation: Pecan filling

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.

Chantilly cream

Ingredients: Chantilly cream

  • 300 g
  • 15 g
  • 1
    vanilla bean

Preparation: Chantilly cream

Mix together.