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Tartlet with Pecan and Praline Cream

These delightful tartlets feature a brittle shell filled with caramelized pecan cream and topped with whipped praline cream, perfect for autumn afternoons.
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Prep Time 1 hour 30 minutes
Cook Time 20 minutes
Total Time 1 hour 50 minutes
Servings: 6 tartlets
Course: Dessert, Pastry
Cuisine: American, French
Calories: 280
Ingredients Method Notes

Ingredients
  

For the tart shell
  • 200 g flour
  • 100 g cold butter Keep cold for flaky crust
  • 80 g icing sugar
  • 1 piece egg For the dough
  • 1 pinch salt
For the pecan cream
  • 60 g soft butter
  • 60 g brown sugar
  • 60 g pecan powder Toast lightly before grinding
  • 1 piece egg For the cream
For the topping
  • 150 g very cold whole liquid cream
  • 100 g mascarpone Can substitute with cream cheese and heavy cream
  • 50 g hazelnut or pecan praline dough
  • Some caramelized pecans For garnish
  • A little pure praline For serving

Method
 

Preparation
  1. Prepare the dough by mixing flour, icing sugar, and salt. Dice the cold butter and work it into the flour mixture until it resembles sand.
  2. Incorporate the egg, forming a dough ball and let it rest in the refrigerator for 1 hour.
  3. Spread the dough and cut into tart circles. Poke the bottoms and chill for another 30 minutes.
Baking the Tarts
  1. For the pecan cream, mix soft butter with brown sugar, then add the pecan powder and egg.
  2. Spread the pecan cream on the tart bottoms and bake at 170 degrees Celsius for about 20 minutes until golden brown.
  3. Let the tartlets cool after baking.
Topping
  1. Whip the cold liquid cream with mascarpone and praline until firm.
  2. Use a piping bag to place the whipped cream on top of each tartlet.
  3. Garnish with a caramelized pecan and a splash of praline before serving.

Notes

Store the tartlets in an airtight container in the refrigerator for up to 48 hours. For longer storage, freeze unfilled shells for up to one month.