Crispy tart with pecans
6 servings
80 minutes
Recipe from Nicolas Laurier, chef of the restaurant Mina.
1
Prepare the dough for the base. Place soft butter (75 g) in a blender bowl and beat with sugar until completely dissolved.
- Butter: 115 g
- Sugar: 50 g
2
Add 2 eggs one at a time, mixing the mixture each time.
- Chicken egg: 6 pieces
3
Sift 125 g of wheat flour and 15 g of almond flour into a bowl, add corn starch, and knead the dough until smooth.
- Wheat flour: 125 g
- Almond flour: 95 g
- Cornstarch: 35 g
4
Roll the dough into a ball, then roll it out between two silicone mats to a thickness of 5–7 mm.
5
Lay the dough in a round tart pan with a diameter of 23–25 cm. Press it well against the sides and bottom of the pan. Prick the bottom in several places with a fork.
6
Bake the tart crust in a preheated oven at 180 degrees for 25 minutes.
7
Prepare the filling. Melt the butter (40 g) and pour it into the blender.
- Butter: 115 g
8
Add maple syrup, glucose, 4 eggs, rum, vanilla, cinnamon, and muscovado sugar. Blend until smooth.
- Maple syrup: 80 ml
- Liquid glucose (glucose syrup): 80 g
- Chicken egg: 6 pieces
- Dark rum: 15 ml
- Vanilla: 0.3 piece
- Cinnamon: 1 g
- Muscovado sugar: 120 g
9
Chop the pecans with a knife - but not to dust, rather to keep pieces the size of a rice grain.
- Pecan: 175 g
10
Mix the pecans into the filling, and also add the almond flour.
- Pecan: 175 g
- Almond flour: 95 g
11
Spread the filling in the tart, smooth it out, and bake in a preheated oven at 180 degrees for 25 minutes.
