These tarts are made of one of the best Autumn flavour combinations – pecan, pear and white chocolate, what more could you ask for? Give them a try! 🙂
What you’ll need:
Silikomart Saint Honoré Mould
Brown Velvet Butter Spray
The above links are not sponsored, I just wanted to recommend you the products I use and where I got them from.
This recipe makes 6 tarts.
Ingredients:
Pecan Praline:
- 150g pecans
- 120g sugar
- 40g water
- Pinch of Salt
Roast the pecans for 10mins at 150C.
Place water and sugar in a pan and cook on a medium heat until the mixture turns light amber colour. Pour it over a silicone mat/baking paper and let it cool there. Break into smaller pieces and place in a blender together with pecans. Blend until you get a smooth praline consistency. Pour into a small jar.
Pecan Mousse:
- 70g white chocolate (I used Callebaut)
- 80g of heavy cream (hot)
- 155g of heavy cream (cold)
- 40g pecan praline
- 3g gelatine powder + 15g of cold water
Ideally you want to prepare it at least a day before since it needs to be frozen on the day of assembling the tart.
Place the gelatine and the cold water in a small bowl, stir together and leave for a few minutes to let it bloom.
Heat up 80g of the heavy cream until it just starts simmering. Place the gelatine bowl into a microwave for about 10seconds to allow it to melt. Add the gelatine to the hot cream and stir well. Pour the hot cream with gelatine over the white chocolate, add the praline and leave aside for a few minutes. Blend everything together until smooth.
Place the rest (155g) of cold heavy cream in a large mixing bowl and whip until you get soft peaks.
Add your whipped cream into your white chocolate mixture and combine slowly, but thoroughly.
Place your mould on a chopping board, and pour the mousse into all the moulds, making sure you fill them all the way up to the top. Put it in the freezer for at least 6hrs. Note: If you have any leftover mousse, you can pour the rest into a small bowl, place in the fridge to let it set and enjoy later!
Tart Shells:
Prepare and bake tart shells using my recipe here. After you’ve baked them, take them out of the oven (but don’t turn the oven off yet) and let them cool for about 10-15mins, while you prepare the baked cream.
Baked Pecan cream:
- 60g pecans
- 50g butter – softened
- 1 egg
- 50g sugar
- 5g flour
Place the pecans in a blender/food processor and blend until they’re fine crumbs. Be careful not to over-blend it as it will start turning into a pecan butter. Place the butter and sugar in a mixer and cream together for a few minutes. Add the processed pecans, flour and egg and stir until combined.Â
Fill the tarts (around 1/3 of the shell’s height) with your pecan cream. Place the tarts back in the oven for another 14-16mins in 170C – you want the top of the cream to turn to golden brown colour. Take them out and let them cool.
Pear Compote:
- 150g pears (I used 2 pears)
- 15g sugar
- 45g of water
- 1/2 teaspoon of cinnamon powder
- Pinch of ginger powder
- 10g of potato starch + 30g cold water
Cut your pears into small squares, place them in a pan and add the water, spices and sugar.
In a small bowl mix the potato starch with water and leave aside for now.
Start cooking your pears at a medium heat – stirring every now and then & keeping an eye on them. Once they become soft and the mixture starts bubbling, turn down your heat to low, stir your potato starch in water once again before adding it to the cooking pears. Start stirring at the same time until it thickens slightly. It won’t take long. You have to be careful, if you let it cook for too long, the pear compote will become very thick.
Take it off the heat and transfer into a bowl to let it cool down a little.
Assembling:
Optional: For even more intense pecan flavour and since you have some leftover pecan praline, you can spread about a tablespoon of it on top of the each baked pecan cream. If you don’t want to, just skip this step. You can store your praline in a jar for future desserts, add to your morning porridge or pour over ice cream! 🙂
Divide and even out the pear compote across all the tarts, try to not get it on the edges.
Prepare your velvet station: Put some kitchen cling film on the counter and also cover any kitchen equipment that will be behind the spraying station – this is to avoid getting the spray everywhere – it can be a bit annoying to clean up!
Take out the moulds from the freezer – I tend to take them out in two batches. Place the frozen mousse on the cling film and start spraying from a distance. Making sure you spray from every side to cover all the areas. With the help of an offset spatula, lift each of them up and move on top of the tart. You can decorate it with some edible gold foil.
ENJOY!! 🙂
