Notice: Undefined variable: aregion in /var/www/vhosts/ on line 105

Home / Safari Tart

Safari Tart

Safari Tart


Recipe Created By:
Frederic Hawecker

  • Components Of Recipe
  • Almond Pate Sable
  • Praline Croustillant
  • Light Vanilla Pecan Cream
  • Chocolate Coffee Cremeux
  • Assembly

Almond Pate Sable

600g (21.2oz)
360g (12.7oz)
240g (8.5oz)
90g (3.2oz)
6g (0.2oz)
120g (4.2oz)

Method of Preparation

  1. Mix butter and dry ingredients.
  2. Incorporate the eggs.
  3. Put aside in a refrigerator for a few hours.
  4. Spread the paste to 3mm thickness in a sheeter.
  5. Place in the tart molds.
  6. Set aside in refrigerator.
  7. Bake at a 160˚C/320°F for about 20 minutes.

Praline Croustillant

60g (2.1oz)
210g (7.4oz)
105g (3.7oz)

Method of Preparation

  1. Melt the couverture chocolate, add to the praline and incorporate the feuilletine in between two 3mm (0.12 inch) thick sheets.

Light Vanilla Pecan Cream

100g (3.5oz)
160g (5.6oz)
225g (7.9oz)
67g (2.4oz)
115g (4.1oz)
11g (0.4oz)
675g (23.8oz)
5g (0.2oz)
275g (9.7oz)

Method of Preparation

  1. Coat the pecans with 10% 30° baume syrup.
  2. Caramelize in the oven at 160°C/320°F, mixing from time to time.
  3. Bring the syrup to boil and pour onto the yolks.
  4. Cook over a water-bath to 82°C/180°F.
  5. Whip with an electric mixer.
  6. Create an Italian meringue with the second cooked sugar to 121°C/250°F.
  7. Pour on the whipping egg whites.
  8. Once the meringue is lukewarm, incorporate the melted gelatin.
  9. Fold the pate a bombe into the meringue.
  10. Fold in the whipped cream, then the cold pecans.
  11. Pour into the bottom of the tart molds.

Chocolate Coffee Cremeux

150g (5.3oz)
150g (5.3oz)
55g (1.9oz)
115g (4.1oz)
15g (0.5oz)
450g (15.9oz)
150g (5.3oz)
500g (17.6oz)

* can be replaced with

Method of Preparation

  1. Make a custard with the liquids, coffee, egg yolks and sugar.
  2. Pass through a chinois and pour on the melted chocolate couverture.
  3. Let it cool down to 35°C/95°F.
  4. Incorporate the whipped cream.
  5. Pour into the tart molds in a smaller size than the bottom tart.

Method of Preparation

  1. Put Almond Pate Sable on the bottom.
  2. Then add a layer of Light Vanilla Pecan Cream.
  3. Then add a layer of Praline Croutillant.
  4. Then add a layer of Chocolate Coffee Cremeux.
Notice: Undefined variable: aregion in /var/www/vhosts/ on line 43
4450 Fortune Ave. NW Concord, NC 28027        Tel: 704.707.0300        Fax: 704.707.0301        Toll-Free: 866.977.3435
© 2017 PreGel America. All Rights Reserved.
Pinterest Twitter Facebook YouTube Instagram

Select Your Region

Please select your region below so we can better suit your recipe and ingredient needs.