Pecan Orange Tart

  1. Pecan Tart
  2. Orange Pecan Cake 
  3. Pecan Praline 
  4. Pecan Crunch Layer
  5.  Cheesecake Mousse


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.

About this Recipe:

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