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.


Created by
  • Alexandre Bourdeaux - Ambassador Chocolate Academy Benelux

Pecan filling

Ingredients Preparation
  • 200g
  • 70g

Boil the milk and sugar.

  • 375g
    35% cream
  • 140g
    egg yolks
  • 70g
    pecan paste

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 Preparation
  • 300g
  • 15g
  • 1As needed
    vanilla bean

Mix together.

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