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Recipe Step by Step
113g unsalted butter, softened
1.8g fine sea salt
85g confectioners’ sugar
28g pecan flour
47g eggs, room temperature
56g ap flour
165g ap flour
Add the salt, confectioners’ sugar, and pecan flour- mix until incorporated, then add the eggs.
Add the smaller quantity of flour and mix well, then add the additional quantity of flour. Mix just until the dough comes together.
Roll the dough between parchment sheets to a thickness of 2mm. Freeze until ready to use.
227g unsalted butter, softened
141g light brown sugar
170g steel cut oats
142g ap flour
2.75g baking soda
0.9g baking powder
50g eggs, room temperature
1.25g fine sea salt
In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and sugar until creamy.
Add the eggs and mix well. Add the oat groats. Combine the flour and remaining dry ingredients in a bowl, then add to the mixture.
Make a dry caramel by cooking granulated sugar to dark caramel, then stop the cooking with a small quantity of water.
Add remaining water and cool. The caramel should have the consistency of maple syrup when cooled.
Use quantity needed for the caramel pecan filling, then reserve any leftover caramel for garnish.
Store at room temperature.
Caramel Pecan Filling
43g whole milk
151g heavy cream 36%
300g Pecan praline
1.5g gelatin powder
5g cold water (for gelatin)
30g caramel syrup
1.5g Maldon salt
Bloom the gelatin in the cold water and set aside. Heat the milk and bring to a boil- add the gelatin to melt.
Pour the hot liquid over the pecan praline and mix well to create an emulsion. Add the caramel syrup and cold cream- blend with an immersion blender until smooth. Finish with Maldon salt.
Refrigerate the filling until ready to use.
Waina Crème Fraiche Whipped Ganache
263g Waina couverture
393g heavy cream 36%
1 ea vanilla bean
107g crème fraiche
193g whole milk
21g invert sugar
60g cocoa butter
300g whole milk
200g heavy cream 36%
4g Sosa X58 pectin
Melt the couverture with the cocoa butter and set aside.
Heat the milk and cream together. Combine the pectin and sugar, then slowly add to the hot liquid. Bring to a boil.
Slowly pour the hot liquid over the melted couverture in several additions, mixing well after each to create an emulsion.
Process with an immersion blend and pour into a shallow container. Refrigerate until ready to use.
120g light brown sugar
50g oat flour
116g ap flour
1.5g baking soda
1.5g baking powder
86g old fashion oats
2.5g fine sea salt
150g unsalted butter, melted
Combine all the dry ingredients in a bowl. Add melted butter and mix well until thoroughly mixed.
Place on a parchment lined baking tray and bake at 325F until light golden brown.
Cool completely then store in an airtight container until ready to use.
115g Sosa glucose DE 38/40
200g pecan halves, lightly toasted
Bring the sugar, glucose and water to a boil.
Add the nuts and boil gently for 2 minutes.
Strain and bake at 320F until lightly roasted.
Cool and store in an airtight container.
100g pecan pieces, toasted
AN caramelized pecan halves
AN oat crumble
AN caramel syrup
AN Hukambi decor
Assembly and finishing
Remove the tart dough from the freezer and cut to fit the base of a square metal frame (28x28cm)*. Place the base on silpat or parchment lined baking tray and return to the freezer if necessary.
On top of the frozen dough with the greased metal frame, spread an even layer of the oat base. Bake at 330F until golden brown. Cool the base completely.
Place the Hukambi ganache in a piping bag with a large round tip and pipe long lines of ganache from one end to the other (use ganache at room temperature for ease in piping), leaving a gap between each line. Repeat this process until the entire base is covered with uniform lines.
Place the pecan filling in a piping bag and pipe in between the ganache lines. Sprinkles with toasted pecan pieces.
Whip the Waina whipped ganache to medium soft peaks and place in a piping bag with a large round tip. Pipe large dollops on top of the pecan filling and ganache. Refrigerate.
Take a hot knife and trim each side of the tart to create a clean edge.
Using a hot melon baller, create an indent in several whipped ganache dollops. Fill with reserved caramel syrup and add a few dots of syrup in other areas as well.
Finish with the baked oat crumble chunks, toasted pecan halves and chocolate décor.
*Frame size can be adapted to make larger or smaller tarts.