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Tartlet with Pecan and Praline Cream

These elegant tartlets feature a golden shortcrust filled with velvety pecan cream and topped with airy praline-mascarpone, creating a delightful contrast of textures and flavors.
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Prep Time 1 hour 30 minutes
Cook Time 20 minutes
Total Time 1 hour 50 minutes
Servings: 8 tartlets
Course: Dessert, Snack
Cuisine: American, French
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Dough
  • 200 g flour All-purpose flour
  • 100 g cold butter
  • 80 g icing sugar Powdered sugar
  • 1 piece egg For the dough
  • 1 pinch salt
For the Pecan Cream
  • 60 g soft butter For the pecan cream
  • 60 g brown sugar
  • 60 g pecan powder
  • 1 piece egg For the pecan cream
For the Praline-Mascarpone Cream
  • 150 g whole liquid cream Very cold
  • 100 g mascarpone
  • 50 g hazelnut or pecan praline dough
For Assembly
  • Some pieces caramelized pecans with syrup For garnish
  • A little amount pure praline For drizzling

Method
 

Prepare the Dough
  1. In a cool bowl, whisk together the flour, icing sugar, and a pinch of salt.
  2. Dice the cold butter into cubes and rub it into the flour mixture until it resembles coarse sand.
  3. Add the egg and fold gently until the dough comes together, then form it into a disk, wrap, and let it rest in the refrigerator for 1 hour.
Roll and Shape
  1. Roll the rested dough to an even thickness and cut into circles for the tartlet molds.
  2. Line the tartlet tins, trim the edges, and prick the bottoms with a fork.
  3. Return the lined shells to the refrigerator for 30 minutes.
Make the Pecan Cream
  1. In a bowl, cream the soft butter with brown sugar until smooth and aerated.
  2. Fold in the pecan powder, then add the egg and mix until you have a homogeneous cream.
Fill and Bake
  1. Spoon or pipe the pecan cream into the chilled tart bottoms.
  2. Bake at 170°C for about 20 minutes, or until the crust is deep gold and the filling is set.
  3. Remove and let cool completely.
Prepare the Praline-Mascarpone Cream
  1. Whip the cold liquid cream until it thickens.
  2. Blend the mascarpone with praline dough, then fold into the whipped cream until firm.
Assemble
  1. Pipe the praline cream atop each cooled tartlet.
  2. Garnish each with a caramelized pecan and a drizzle of pure praline.

Notes

Keep the tartlets refrigerated in an airtight box for up to 48 hours. For crisper shells, store baked shells and cream separately.