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Tartlet with Pecan and Praline Cream

A delightful dessert featuring a crisp pastry shell filled with nutty pecan cream and topped with a creamy praline mixture, perfect for quiet celebrations.
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Prep Time 1 hour
Cook Time 20 minutes
Total Time 1 hour 20 minutes
Servings: 6 pieces
Course: Dessert, Snack
Cuisine: American, French
Calories: 250
Ingredients Method Notes

Ingredients
  

For the pastry
  • 200 g flour All-purpose flour
  • 100 g cold butter, diced Keep cold for better texture
  • 80 g icing sugar For sweetness in pastry
  • 1 large egg (for the dough) Bind the dough
  • 1 pinch salt Enhances flavor
For the pecan cream
  • 60 g soft butter Must be soft for easy mixing
  • 60 g brown sugar For a rich flavor
  • 60 g pecan powder Can replace with hazelnut powder for variation
  • 1 large egg (for the pecan cream) Adds richness
For the praline cream topping
  • 150 g whole liquid cream, very cold Chill for better whipping
  • 100 g mascarpone Provides creaminess
  • 50 g hazelnut or pecan praline dough For added nutty flavor
Garnishes
  • to taste caramelized pecans with syrup For topping
  • a little pure praline To add at serving

Method
 

Preparation of the pastry
  1. Mix flour, icing sugar, and a pinch of salt until pale and even.
  2. Dice the cold butter and 'sand' it into the dry mix with your fingertips until it resembles fine breadcrumbs.
  3. Insert the egg and work the mixture until it just binds into a ball.
  4. Wrap the dough and let it rest in the refrigerator for 1 hour.
Form the tartlets
  1. Roll the dough thin and cut into tart circles.
  2. Line your tartlet tins and prick the bottoms lightly with a fork.
  3. Set the shaped shells cool for 30 minutes to prevent shrinking.
Make the pecan cream
  1. Beat the soft butter with brown sugar until light and fluffy.
  2. Add the pecan powder and the second egg, blending it to a smooth, slightly grainy cream.
  3. Spoon or pipe a layer of pecan cream into each chilled tartlet bottom.
  4. Bake at 170 degrees for about 20 minutes until golden brown.
Prepare the praline cream topping
  1. Whip very cold whole cream to soft peaks.
  2. Fold in mascarpone and praline dough until firm and glossy.
  3. Pipe the praline cream onto each tartlet.

Notes

Serve at just-below-room temperature for optimal texture. Refrigerate in an airtight container for up to 48 hours.