Tart Dough Method
Mix flour, almond flour, powder sugar, salt and butter together until it obtains a sandy texture.
Add the eggs and mix just until it forms a dough.
Sheet the dough to 2.5 mm and chill the dough for about an hour. Line the rings with the tart dough.
Bake at 350°F for 12-15 minutes or until the tart is fully baked.
Praline Crunch Layer
Mix the ingredients in descending order.
Press 4g in the base of the 2inch tart.
For the Pecan Nuts Praline - Cook 28g water and 105g Sugar to 242°F.
Add 200g Toasted Pecans to coat them in sugar.
Cook until the sugar re-melts.
Grind to make praline.
Blanch the zest of one orange and set it aside.
Boil the orange segments, passionfruit juice and the mixture of sugar and pectin NH.
Add the chopped candied orange and bring it to a boil.
Mix it well with the hand blender.
Add the gelatin and blanched orange zest and mix it with the hand blender.
Pipe 8g on top of the pecan crunch layer.
Orange Caramel Ganache
Cook the sugar and glucose to a light caramel.
Gradually add the orange juice and zest as you stir.
Pour over the Belcolade Lait Selection Chocolate and let it set for 5 minutes.
Then mix it with the hand blender.
Once it reaches 100⁰F add the butter, soft cocoa butter and Triple Sec and mix it with the hand blender.
Deposit 6g per tart shell.
White Coffee Chantilly
Heat the first heavy cream to 167⁰F and add the gelatine.
Add the second heavy cream, sugar, vanilla and coffee beans.
Mix all together and store it in the frig for 12 hours before using.
Strain out the coffee beans and whip.
Pipe on the tart to decorate.
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