Vanilla caramel pecan tart

Ingredients

For the shortcrust pastry:

• 80 g icing sugar
• 120 g softened butter
• 25 g ground almonds
• 1 packet of vanilla sugar
• 1 pinch of salt
• 1 egg
• 200 g flour

For the salted caramel:

• 100 g sugar
• 40 g salted butter
• 20 cl heavy cream

For the vanilla cream:

• 40 cl heavy cream
• 250 g mascarpone
• 40 g icing sugar
• 1 vanilla bean
• Pecans

Materials

• 1 piping bag with a star tip (optional)
• Tart pan

Preparation

• Prepare the shortcrust pastry: Mix the butter with the icing sugar, vanilla sugar, pinch of salt, and ground almonds.
• Add the egg and mix well. Then add the flour and use your hands to form a dough. Wrap the dough in plastic wrap and flatten it before refrigerating for 1 hour.
  
• Roll out the dough and place it in a pie pan. Prick it with a fork, then bake for 20 minutes at 350°F (180°C).
• Make the salted caramel: Melt the sugar in a saucepan without stirring (you can gently shake the pan from time to time). Once the caramel has formed, add the butter.
  
• Mix to combine. Add the cream and, once it comes to a boil, let it thicken for 10 minutes, stirring. Pour the caramel directly into the baked shortcrust pastry and refrigerate for 1 hour.
• Prepare the vanilla cream: Place the cream, mascarpone, and mixer beaters in the freezer for 15 minutes before making the cream.
  
• In a large bowl, combine the cream, mascarpone, vanilla, and icing sugar, then whip until thick and fluffy.
• Using a piping bag and a star tip (optional), pipe the cream over the tart. Top with pecans.
  
• It's ready!

Observations

Salted caramel: Be careful of splashes when adding the butter (add the butter all at once) and the cream!

Shortcrust pastry: This dough does not require much kneading; simply combine the ingredients, form a ball, and flatten it (it will cool faster if flattened). Wrap it in plastic wrap and refrigerate.

You can decorate the top as you wish; we made zigzags with a star tip. You can also make star shapes or simply smooth the whipped cream over the top.

Attributes

Questions

Photos of members who cooked this recipe