Pecan Apple Tart


Short Crust Method
  • Combine dry ingredients in a mixing bowl with a paddle. 
  • Add the butter and mix until the butter is in small pieces. 
  • Add the eggs and mix to combine. Wrap and refrigerate. 
  • Once cold, roll out to 3 mm. Line tart rings and bake at 350°F for about 12 minutes. 
  • Once cold, line the inside of the shell with cocoa butter to keep it from getting soggy.

Cake Method
  • Combine first four ingredients and mix on first speed for one minute. 
  • Scape bowl and paddle, increase to medium speed and mix for 5 minutes. 
  • Add pecans.

Syrup Method
  • Bring first five ingredients to a boil. 
  • Remove from heat, cool to 110°F. 
  • Add eggs.

  • Line a 7.5” tart ring with the short crust. 
  • Pipe a layer of creme cake. 
  • Bake at 350° for 15 minutes. 
  • Add the layer of Vivafil Apple. 
  • Arrange the Pecans. 
  • Pour the syrup on top and bake at 320°F. 
  • For about 30 minutes or until set. 
  • Once cool, glaze with Mirroir.

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