For 8 people
- 45g Sugar
- 50g egg whites
- 35g egg yolks
- 45g flour
- Beat the egg whites, gradually adding the sugar until fluffy.
- Towards the end of the mixing turn the speed to low
- Add the flour gently.
- Pour the mixture on a plate/baking tray and cook 8-10 minutes in the oven at 200 °c.
CRÈME MOUSSELINE(210g butter Cream + 210g cream patisserie)
For the cream patisserie:
- Crème pâtissière
- 250ml milk
- 1 yolk
- 50g sugar
- 25g custard powder
- ½ vanilla pod
- Heat the milk with the vanilla.
- Beat the egg yolk and sugar together and add in the custard powder.
- When the milk comes to boil add a little bit of the warm milk into the egg sugar mixture mixing well.
- Pour all of the mixture back in the pan and cook until boiling.
- Discard and cover well with a cling film and keep it at room temperature.
For the Butter Cream:
- 125g Sugar
- 1 egg
- 212g of butter
- Put water and sugar to bake at 121°.
- Remove and pour on the beaten egg yolk at full speed.
- Add butter in small pieces until the mixture becomes creamy smooth.
- Mix the custard in a bowl with a whisk and add the butter cream.
- 35g water
- 35g sugar
- 15g brandy raspberry
- Cut the cake into 2 through the middle
- Wet the first piece with the syrup
- Spread a thin layer of cream mousseline about 1/3 on top.
- Wash and remove stems from the strawberries and add them.
- Spread cream again filling the gaps
- Place the second piece of biscuit. Moisten with the rest of syrup
- Smooth with cream and let it firm
- Place almond paste on top which was rolled by a rolling pin, and pour a drop of strawberry jelly.
- Garnish with fresh strawberries
Taking the Pecan Tart a step further and what’s the best thing to use? Of course Chocolate.
Below you will find 2 versions one with just Chocolate & Maple Syrup and the second version is with Bourbon. Choose whichever you prefer 🙂
CHOCOLATE PECAN TART & MAPLE SYRUP
- 375g pack shortcrust pastry (might be easier than making your own pastry)
- a little flour, for dusting
- 185g dark chocolate or semi-sweet chocolate if you like it sweet!
- 50g salted butter
- 4 eggs, beaten
- 200ml maple syrup
- 200g whole pecan nuts
- Heat oven to 180C/160C fan/gas 4.
- Roll the pastry out on a lightly floured surface and use to line a 20cm loose-bottomed tart tin. Fill the tart with baking paper and baking beans, bake for 25 mins, then remove the baking paper and beans. Continue to cook for 10 mins more until golden.
- Remove from the oven and cool.
- Melt the chocolate and butter together in a large bowl over a pan of simmering water.
- Whisk the eggs and maple syrup together, then stir into the chocolate with most of the nuts.
- Pour into the tart shell, top with the remaining nuts and bake for 30-40 mins until set.
- Cool and serve with vanilla ice cream or double cream.
BOURBON-PECAN TART WITH CHOCOLATE DRIZZLE
- 1 cup packed light brown sugar
- 3/4 cup dark corn syrup
- 3 tablespoons all-purpose flour
- 2 tablespoons bourbon
- 2 tablespoons molasses
- 1 tablespoon butter, melted
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 large eggs
- 1 large egg white
- 2/3 cup pecan halves
- 1/2 (425g) package refrigerated shortcrust pastry
- Cooking spray
- 1/2 ounce/15g bittersweet chocolate, chopped (or more)
- Preheat oven to 180°C.
- Combine first 10 ingredients, stirring well with a whisk. Stir in pecans.
- Roll dough into a 13-inch circle; fit into a 20-22cm removable-bottom tart pan coated with cooking spray. Trim excess crust using a sharp knife. Spoon sugar mixture into prepared crust.
- Bake at 180° for 45 minutes or until center is set.
- Cool completely on a wire rack.
- Place chocolate in a microwave-safe bowl; microwave at HIGH 1 minute or melt over bain-marie. Stir until smooth.
- Drizzle chocolate over tart.
Vanilla cardamom cookies
- 2 1/2 cups AP flour
- 3/4 tspn salt
- 1/2 tspn baking powder
- 1 heaping Tbspn ground cardamom (or more, if you want extra spicy cookies)
- pinch of freshly ground black pepper
- 2 sticks butter
- 3/4 cup sugar
- 1 large egg
- 2 tspn vanilla
- vanilla sugar, optional (recipe found below)
- In a bowl, combine the flour, salt, baking powder, cardamom, and black pepper. Set aside.
- In a mixing bowl, beat butter and sugar until light and fluffy, about 2-3 minutes on medium.
- Mix in the egg and vanilla to the fluffed butter and sugar.
- Gradually add the dry ingredients in two batches and mix until combined.
- Wrap the dough in 2-3 separate portions in parchment paper and freeze until firm, about 1 hour.
Meanwhile, make the filling:
Darjeeling tea filling
- 1/2 cup whole milk
- 4-5 Tbspn loose leaf Darjeeling tea
- 1/4 cup butter, at room temperature
- 1/4 cup veggie shortening
- 2 cups sifted powdered sugar
- In a small saucepan, combine milk and Darjeeling tea. Bring to almost a boil.
- Remove the milk from heat, cover and let steep for 10 minutes.
- Return the milk to heat and simmer until the liquid reduces by about a half or more. Let cool.
- In a mixer, beat butter and shortening for about 2-3 minutes on medium.
- Add milk tea and gradually mix in powdered sugar.
- With mixer on high, beat for 2-3 minutes until light and fluffy.
Baking and assembling:
- Preheat oven to 180 degrees C.
- Take one portion of dough out of the freezer at a time. Roll out dough between two pieces of parchment paper or on a floured surface until about 1/4″ thickness. Use a cookie cutter to cut out shapes.
- Place prepared dough on a pan with a silpat or sheet of parchment paper. If using, sprinkle each piece with vanilla sugar.
- Bake cookies for ~15-18 minutes, rotating once half-way through.
- Remove cookies and let cool.
- Fill a pastry bag with the filling and pipe a small amount on a cookie. Sandwich the filling with another cookie and gently press down.
for vanilla sugar:
- Fill a clean jar with sugar.
- Split open a vanilla bean and scrape the seeds into the sugar in the jar. Mix.
- Bury the vanilla bean in the sugar as well.
- Seal the jar tightly and keep in a cool, dark place for at least 1 week until the sugar absorbs the vanilla fragrance.