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.
Recipe
Pecan filling
| ingredients | preparation |
|---|---|
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Boil the milk and sugar. |
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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. |
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Chantilly cream
| ingredients | preparation |
|---|---|
|
Mix together. |