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Instructions :
Preparation of the sweet dough: In a salad bowl, mix the flour, butter and icing sugar until you obtain a sandy texture. Add the egg and salt, then knead into a smooth dough. Spread it out and place it in a pie mold. Bake blind at 180°C for 15 minutes.
Preparation of the vanilla cream: Whip the liquid cream with the icing sugar and the seeds of the vanilla pod. Gently incorporate the mascarpone. Reserve in the fridge.
Caramelizing the pecans: In a saucepan, heat the sugar and water until you obtain an amber caramel. Add the pecans and mix to coat them with caramel. Place them on a sheet of parchment paper to cool.
Assembly: Garnish the cooled tart with vanilla cream, then place the caramelized pecans on top for a crunchy and delicious touch.
Preparation time: 30 minutes
Cooking time: 15 minutes
Servings: 8 people
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