Orange Pecan Cake
Pecan Crunch Layer
Pecan Tart Method
In the Robot Coupe chop the pecans.
Add the coconut sugar, salt and cinnamon. Blend to combine.
Finally add the coconut butter.
Press the mixture in an 8 inch pan and chill.
Orange Pecan Cake Method
Mix all ingredients on low for 2 minute, scrape the bowl and then mix for 3 minutes on medium.
Bake in a very thin sheet. Bake at 375°F for 8 minutes or utill set.
Cut to fit the tart shell.
Pecan Praline Method
Boil water and sugar to 117°c (242°F).
Add the roasted pecan nuts and keep on stirring to fully coat the nuts in the caramel.
Keep mixing until the sugar re-melts.
At the end add the vanilla bean and the fleur de sel.
Spread it on a silpat.
Once it is cool blend it to make a praline - for the pecan crunch layer.
Pecan Crunch Layer Method
Mix the cocoa butter (from magic temper) into the pecan praline.
Add the candy pecans - finally chopped.
Spread a thin layer on the bottom of the tart.
Press in the layer of cake.
Cheesecake Mousse Method
Soften the plant based cream cheese.
Mix in the Ambiante and Classic Orange.
Top the tart with the mousse and garnish as desired.
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