Pecan cream tart with chantilly

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.
Level:
Medium

Pecan filling

Ingredients

  • 200 g
    Milk
  • 70 g
    Sugar

Preparation

Boil the milk and sugar.

Ingredients

  • 375 g
    35% cream
  • 140 g
    Egg yolks
  • 70 g
    Pecan paste

Preparation

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

  • 300 g
    Cream
  • 15 g
    Sugar
  • 1
    Vanilla bean

Preparation

Mix together.