Tartlet with Pecan and Praline Cream -

Tartlet with Pecan and Praline Cream

A delightful pastry featuring a tender shortcrust shell filled with warm pecan custard and topped with a light praline mascarpone cream, perfect for any occasion.

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Prep Time 1 30

Cook Time 20

Total Time 1 50

Servings: 6 pieces

Course: Dessert, Pastry

Cuisine: American, French

Calories: 300

Ingredients Method Notes

Ingredients

For the Shortcrust

200 g flour
100 g cold butter Keep cold for texture
80 g icing sugar
1 item egg
1 pinch salt

For the Pecan Cream

60 g soft butter
60 g brown sugar
60 g pecan powder Use toasted pecans for added flavor
1 item egg

For the Praline Cream

150 g whole liquid cream Very cold
100 g mascarpone Use cold for best results
50 g hazelnut or pecan praline dough

For Garnish

Caramelized pecans with syrup For topping
Pure praline For drizzling

Method

Prepare Shortcrust

Mix flour, icing sugar, and salt in a bowl.
Dice the cold butter and rub into the flour mixture until sandy.
Add the egg, form a ball, and let it rest in the refrigerator for 1 hour.
Spread the dough, create tart circles, poke the bottoms, and chill for 30 minutes.

Bake Pecan Cream

In a separate bowl, mix soft butter with brown sugar, then add pecan powder and the egg.
Spread the pecan cream on the bottom of the tart shells.
Bake at 170 degrees Celsius for about 20 minutes until golden brown.
Let the tartlets cool down.

Prepare Praline Cream

Whip the very cold cream with mascarpone and praline until it firms up.
Using a piping bag, pipe the cream on top of the cooled tartlets.
Place a caramelized pecan in the center of each tartlet.
Drizzle with pure praline before serving.

Notes

Store assembled tartlets in the refrigerator for up to 48 hours. Keep uneaten shells airtight at room temperature for up to three days or freeze baked shells for longer storage. For optimal texture, ensure ingredients are cold and handle the dough gently.