Salted Caramel and Praline Pecan Tartlets
Category: Desserts
Servings: 12 Tartlets
Indulge in the decadent goodness of these Salted Caramel and Praline Pecan Tartlets—a perfect blend of buttery shortcrust pastry, rich salted caramel, and crunchy, candied pecans. With layers of velvety smooth caramel and a dollop of fresh whipped cream, these tartlets are a delightful treat that will captivate your taste buds with every bite.
Ingredients
| Ingredient | Quantity |
|---|---|
| All-purpose flour (00) | 170g |
| Almond flour | 100g |
| Butter (softened) | 90g |
| Granulated sugar | 50g |
| Egg (medium size) | 55g |
| Salted caramel topping | 270g |
| Heavy cream (liquid) | 100g |
| Butter | 30g |
| Table salt | 3g |
| Pecan nuts | 50g |
| Granulated sugar | 50g |
| Water | 20g |
| Heavy cream (liquid) | 250g |
| Vanilla bean | ½ pod |
| Heavy cream (for whipping) | 30g |
Instructions
1. Prepare the Shortcrust Pastry:
Begin by preparing the pastry dough for the tartlets. In a large mixing bowl, combine softened butter with sugar and almond flour. Mix them together until smooth. Gradually add the egg and continue mixing until the dough comes together.
Transfer the dough to a clean surface and knead briefly to form a smooth ball. Wrap the dough in plastic wrap and refrigerate for at least an hour to chill.
2. Prepare the Praline Pecans:
While the dough is chilling, prepare the praline pecans. In a non-stick frying pan, combine the granulated sugar and water. Heat the mixture over medium-high heat, stirring constantly until the sugar dissolves and begins to caramelize.
Add the pecan nuts to the pan, stirring them to coat evenly with the caramel. Continue to cook for an additional 2-3 minutes, ensuring the pecans become lightly crispy and golden. Transfer the pecans to a parchment-lined tray to cool.
3. Roll and Shape the Pastry:
Once the dough has chilled, remove it from the refrigerator and roll it out on a lightly floured surface. Roll the dough to about 5mm thickness, then use a round cutter (approximately 6 cm in diameter) to cut out small discs.
Carefully line small tartlet pans or muffin tins with the pastry discs, gently pressing the dough into the molds. Prick the base of each tartlet shell with a fork to prevent bubbling during baking.
4. Bake the Tartlet Shells:
Preheat your oven to 170°C (340°F) and place the tartlet pans on a baking sheet. Bake in the preheated oven for approximately 15 minutes, or until the tart shells are golden brown. Once baked, remove the tartlets from the oven and set them aside to cool.
5. Prepare the Salted Caramel:
While the tartlet shells are baking, make the salted caramel filling. In a medium saucepan, bring 100g of heavy cream to a boil over medium heat. Once boiling, add the salted caramel topping, stirring continuously until fully combined.
Allow the caramel to simmer for 3-4 minutes to thicken, then remove from the heat. Stir in the salt to balance the flavors. Set the caramel aside to cool slightly.
6. Whip the Cream:
For the finishing touch, whip the remaining 250g of heavy cream until soft peaks form. Split the vanilla bean lengthwise, scraping out the seeds and adding them to the cream as you whip. Once the cream is whipped, transfer it to a piping bag fitted with a star-shaped nozzle.
7. Assemble the Tartlets:
Once the tartlet shells have cooled, fill each one generously with the prepared salted caramel. If needed, thin the remaining caramel with the 30g of heavy cream to achieve a more pourable consistency for drizzling.
Pipe a small swirl of the whipped cream on top of each tartlet. Drizzle with the remaining caramel sauce, and garnish with the praline pecans you made earlier.
Serving Suggestions:
These Salted Caramel and Praline Pecan Tartlets are perfect for any special occasion, from dinner parties to holiday gatherings. Serve chilled for the ultimate indulgence. Each bite offers a symphony of flavors—from the buttery pastry and rich caramel to the crunchy pecans and silky whipped cream.
Nutritional Information (Per Tartlet)
| Nutrient | Amount |
|---|---|
| Calories | ~350 kcal |
| Total Fat | 23g |
| Saturated Fat | 8g |
| Carbohydrates | 39g |
| Sugars | 28g |
| Protein | 3g |
| Fiber | 2g |
| Sodium | 180mg |
With these Salted Caramel and Praline Pecan Tartlets, you’re in for a rich, satisfying dessert that will undoubtedly become a favorite. Enjoy the sweet, salty, and nutty combination that’s bound to leave everyone craving more!
