A tart for and inspired by Noah, a little kid who wanted a tart with flavors of caramel and speculoos. Here we have a shortcrust pastry, pecan nuts and almond cream, speculoos crémeux, a light caramel mousse and caramel glaze.
For a 18 cm diameter tart ring.
The Caramel Mousse :
Make this step the day before.
- 60 gr egg-yolks
- 50 gr 60° Brix syrup (30 gr sugar + 20 gr water)
- 30 gr sugar
- 15 gr salted butter
- 60 gr mascarpone
- 4 gr gelatin
- 200 gr cold cream
Bloom the gelatin in cold water for about 10 minutes.
Meanwhile, put the 35 gr sugar in a small saucepan, add 1 tbsp water and some drops of lemon juice. Cook the sugar until it caramelize (golden brown), then add the butter. When completely melted add the mascarpone. Keep it over gentle heat until completely combined.
Add the gelatin (drained), stir to homogenize.
Pour the caramel into a large bowl. Allow to cool down until it reaches 45°C/113°F
In the mean time, prepare a pâte à bombe (bomb batter, notice that it's not really harmful hahaha) : put the egg yolks in a large bowl, beat them like 10 seconds. Make the 60° Bx syrup : put the sugar and the water in a small pan and heat it up. When it boils pour it right away over the yolks and whip all the time until it's cold and smooth and fluffy and yummy.
When the caramel is at the right temperature (ie 45°C/113°F) pour the bomb batter over it and blend very carefully and delicately.
Whip without delay the cream, not too firm, and fold it right away to the previous mixture.
Spread this mousse in a 16 cm diameter tart ring (cover the bottom with cling film). Place in the freezer for the night.
The Shortcrust Pastry :
- 125 gr flour
- 30 gr icing sugar
- 75 gr butter (at room temperature)
- 30 gr whole-eggs
- 12 gr ground almonds
Mix the flour, the icing sugar, the ground almonds and the butter. You have to get a texture like sand. Then add the egg and knead quickly to combine.
Do not over knead the dough. Wrap it in plastic film and reserve in the fridge at least 30 minutes.
The Pecan Nuts & Almonds Cream :
- 20 gr ground pecan nuts
- 10 gr ground almonds
- 20 gr butter
- 20 gr sugar
- 15 gr whole eggs
In a large bowl, gather the ground nuts, butter and sugar, then beat to combine. Add the egg and whip. Reserve.
Remove the dough from the fridge and roll it out 3 mm thick with the help of a rolling pin. Prick it with a fork. Then line with it a tart ring. Reserve 10 minutes in the freezer (if available, otherwise in the fridge).
Put in preheated oven (high heat) for 10 minutes, then take it out, remove the tart ring. Place a small tart ring in the center (here 10 cm), spread in the pecan cream and put back in the oven for 10 minutes more. When done, remove delicately the small tart ring. Allow to cool down.
The Speculoos Crémeux :
- 150 gr cream
- 40 gr crushed speculoos cookies
- 150 gr whole eggs
- 35 gr sugar
- 50 gr butter
Mix all the ingredients except the butter in a saucepan. Cook over gentle heat until it reaches 84°C/183°F stirring all the time...
Allow to cool down until it reaches 40°C/104°F then add the butter and mix with a hand blender until homogeneous.
Spread this cream over the crust and nuts cream. Level the top and place in the fridge 2 hours.
The Caramel Glaze :
Recipe of Sonia Balacchi found on the great blog of Pinella : I Dolci di Pinella.
- 110 gr sugar
- 85 gr glucose
- 125 gr cream
- 6,5 gr gelatin
- 17 gr white chocolate
- 17 gr milk chocolate
Bloom the gelatin in cold water for 10 minutes.
Put 2 or 3 tablespoons water with some drops of lemon juice in a small sauce pan. Add the glucose and the sugar. Place over medium heat and cook until you get a caramel not too dark (important, too dark means bitterness!). Then pour the cream, and keep over the heat until completely dissolved.
Pour this caramel over the chocolate, stir delicately in order to avoid the bubbles (don't make the same mistake as I did hehe). Add the gelatin (drained) and stir again.
Use the glaze when it reaches 35-40°C/95-104°F. Remove the disc of caramel mousse from the freezer and glaze it. When the glaze is set, place the disc of mousse over the tart...
Then decorate according your imagination. Here with some crushed speculoos and pecan nuts.
Inside :
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