Recipes
Salted caramel, pecan and orange tart
3 hours and 30 minutes
Preparation time
40 minutes
Cooking time
16 tarts
Serves
Ingredients
Pâte Sucrée
200 g plain flour
60 g almond meal
¼ teaspoon table salt
125 icing sugar
125 g butter
1 egg yolk
Caramel
140 g Pecan nuts
80 g white chocolate, chopped
80 ml cream
50 g caster sugar
50 g brown sugar
50 g caster sugar, extra
Finely grated zest from 1 orange
Juice from half an orange (60 ml)
½ teaspoon Sea Salt, ground
Miele Accessories
Method
Pâte Sucrée
- Pre-heat oven on Intensive Bake at 160°C.
- Place dry ingredients in the bowl of an electric mixer fitted with the paddle. Add the butter and mix until it resembles breadcrumbs.
- Add the egg yolk and mix on low speed until it just comes together (don’t overmix). Shape into a flat pat, wrap the pastry in plastic wrap and refrigerate for at least 3 hours.
- Dust with flour and roll the pastry between two sheets of baking paper to 4 mm thickness.
- Using a 10 cm plain round cutter, cut pastry discs and line 1 cm x 8 cm round tart tins. Prick the base of the tart shell all over with a fork.
- Place tart shells on the wire rack on shelf position 1 and bake for 12-15 minutes until golden and cooked through.
- Cool tart shells to room temperature.
Caramel
- Place nuts on a baking tray and roast at 160°C for 5 minutes. Cool and chop.
- Place chopped pecans and white chocolate in a heat proof bowl.
- Heat the cream in a small pan on low heat, Induction setting 4, until warmed through but not boiling. Set aside.
- Pre-heat a 24 cm medium frypan on high heat, Induction setting 7-8 until hot. Add 50 g of caster sugar. Shake the pan evenly to cover the base of the pan and cook until melted and just caramel in colour.
- Add the brown sugar and again shake the pan to distribute, cook until caramel in colour. Add extra 50 g caster sugar, cook until caramel in colour and all sugar has dissolved.
- Add the zest and juice, stirring well to combine, add the cream and salt. Cook until completely melted through and caramel in colour.
- Pour the caramel over the pecan nuts and white chocolate and stir well to combine.
- Spoon the pecan mixture into the pre-baked tart shells and refrigerate until set.
Note
- Mixture is enough to make one 23 cm tart shell.
Applicance Functions
Shannon Bennett
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