World Gourmet Summit 2002
|
Yields 7 tarts 12cm diameter |
||
|
Ingredients: |
||
|
600g |
butter | |
|
100g |
extra Brute powder | |
|
300g |
icing sugar | |
|
4g |
salt | |
|
4g |
vanilla | |
|
250g |
eggs | |
|
100g |
almond powder | |
|
1kg |
flour | |
|
20g |
baking powder | |
|
Praline Cream |
||
|
250g |
praline hazelnut almonds | |
|
100g |
liquid cream | |
|
75g |
egg yolks | |
|
Pecan Nuts Caramel |
||
|
250g |
sugar | |
|
80g |
glucose | |
|
50g |
Lavande honey | |
|
300g |
liquid cream | |
|
160g |
papouasie | |
|
250g |
pecan nuts | |
|
200g |
candied orange peels | |
Method
Prepare pastry dough by mixing all the ingredients together and allow to rest. Then roll out 60g of pastry dough for per tart and line each tart in with it.
Praline
Cream
Heat the
cream and pour over the egg yolks. When cooled then add the praline hazelnut
almonds.
Filling
Boil
together the sugar and glucose to a caramel consistency.
Cool with the honey and cream.
Mix in the remaining ingredients.
Pour
this mixture into the tart tins and bake in a moderate oven.
Tip:
Press Ctrl + P to print recipe