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Home / Cinnamon Caramel Pecan Tart

Cinnamon Caramel Pecan Tart

Cinnamon Caramel Pecan Tart

Rating:

Recipe Created By:
PreGel Professional Training Center
Difficulty:
Advanced

  • Components Of Recipe
  • Cinnamon Caramel
  • Chocolate Cinnamon Cream
  • Final Assembly

Cinnamon Caramel

1227g (43.3oz)
83g (2.9oz)
227g (8.0oz)
893g (31.5oz)
617g (21.8oz)
3g (0.1oz)
3g (0.1oz)
1060g (37.4oz)
30g (1.1oz)

* can be replaced with

Method of Preparation

  1. Heat the milk and cream.
  2. In a separate large pot, caramelize the glucose, sugar and sorbitol.
  3. Deglaze with the hot milk and cream.
  4. Cook to 108°C and add butter.
  5. Cook to 110°C and add salt and baking soda.
  6. Cook to 116°C and add .

Chocolate Cinnamon Cream

128g (4.5oz)
43g (1.5oz)
300g (10.6oz)
340g (12.0oz)
7g (0.2oz)

* can be replaced with

Method of Preparation

  1. Melt chocolate and place into food processor with trimoline.
  2. Heat first cream and add to food processor and emulsify.
  3. Add second cream cold and blend well.
  4. Add and blend well.
  5. Cover with plastic film and refrigerate overnight.
  6. Whip when needed.

Final Assembly

1 each
as needed

Final Assembly

  1. Make Chocolate Cinnamon Cream the night before.
  2. Roast and cool roughly chopped pecans.
  3. Cover the bottom of a premade tart shell with the roasted pecans.
  4. Make caramel and pour immediately into tart, and allow to cool.
  5. Whip Chocolate Cinnamon Cream.
  6. Cut tart into desired size pieces.
  7. Garnish with Chocolate Cinnamon Whipped Cream and chocolate decor.