SHORTCRUST DOUGH:
374g Wheat flour
200g Butter
130g Powdered sugar
48g Almond flour
71g Eggs
2g salt
Put softened butter with powdered sugar, flour, almond flour and salt. Mix all the ingredients with flat beater. Add eggs at the end. Roll it out with a rolling pin into sheets about 2-3mm thick, and leave it in the fridge for several hours. Grease baking rings with butter if needed. Place the dough in rings of diameter 8-16 cm. Bake it at 160 °C for 10-15 minutes, then smear the dough with the egg wash and continue baking for 5-7 more minutes until it’s done – until golden.
EGG WASH:
50g egg yolks
50g cream
Mix it. Use it with a brush or a spray gun.
PASTRY CREAM:
208g milk
154g cream
1 vanilla bean
96g egg yolks
102g sugar
24g cornstarch
24g gelatin mass
20g white chocolate
Cut and scrape vanilla beans. In a saucepan combine vanilla seeds and vanilla pods with milk and cream. Bring everything to simmer, remove from the heat, cover the pot, and leave it to infuse. Whisk together egg yolks with sugar and cornstarch. Remove vanilla beans from the milk and return milk to simmer. Temper egg yolk mixture with hot milk, then pour everything back into the pot, bring the mixture to boil, and cook for 2 minutes while stirring constantly. Remove pastry cream from the heat, pass it through a sieve, then add soaked gelatin and white chocolate and emulsify with an immersion blender.
CARAMEL:
125g sugar
218g cream
19g glucose
54g butter
1,5g salt
1 vanilla bean
120g chocolate Ghana 40%
Cut vanilla bean and scrape out the seeds. In a pot bring heavy cream to simmer together with glucose and vanilla seeds and pod. Remove the pot from heat, cover it and leave to infuse. Remove the vanilla pod and warm the cream up. Melt the sugar in a heavy-bottom pot, then gradually add hot cream and mix well. Let the caramel cool down to 85°C, add chocolate and salt and emulsify with an immersion blender. Let it cool down to 45°C, add cold butter and again emulsify with an immersion blender.
CARAMELISED PECAN:
100g pecan nuts
65g sugar
30g water
7g butter
Chop nuts, heat up sugar, glucose, and water to 117 °C. Put nuts into the caramel and mix with spatula and they covered with caramel.
ASSEMBLING:
Put the caramel into the tart shelf, then add nuts and pastry cream. Cool it down and wait till the pastry cream is set. Decorate with fresh berries.
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120 Ghana 40%
