Christmas Spiced Tart (Printer-Friendly)
Indulge in a festive tart featuring a pecan crust, spiced caramel, and creamy white chocolate mousse.
# List of Ingredients:
→ Pecan Crust
01 -
1/2 cup unsalted butter, softened
02 -
1/3 cup powdered sugar
03 -
1/2 large egg
04 -
1/2 teaspoon kosher salt
05 -
1 1/4 cups all-purpose flour
06 -
1/4 cup cake flour
07 -
1/2 cup pecans, finely chopped
→ Cinnamon Caramel Filling
08 -
1 cup granulated sugar
09 -
1/2 cup unsalted butter
10 -
1 cup heavy cream
11 -
1/4 teaspoon fleur de sel
12 -
1/4 teaspoon ground cinnamon
→ White Chocolate Mousse
13 -
1 teaspoon powdered gelatin
14 -
1 tablespoon water
15 -
4 ounces white chocolate, finely chopped
16 -
1 cup heavy cream
17 -
1 teaspoon granulated sugar
# Preparation Steps:
01 -
Cream the butter and powdered sugar using a stand mixer fitted with a paddle attachment on low speed.
02 -
Add the egg and mix briefly, then fold in all-purpose flour, cake flour, kosher salt, and chopped pecans until just combined.
03 -
Shape the dough into a flat disk and refrigerate for 30 minutes if the dough is sticky.
04 -
Roll the chilled dough onto a floured surface into a 12-inch circle. Transfer to a 9.5-inch tart pan, pressing firmly into the edges and trimming excess.
05 -
Freeze the tart shell for 30 to 60 minutes. Preheat oven to 350°F. Line the crust with parchment paper and pie weights. Bake for 24 to 28 minutes, removing the weights for the final 5 minutes. Allow the crust to cool completely.
06 -
In a large saucepan over medium heat, melt the butter and granulated sugar, stirring continuously until the mixture reaches an amber color and smooth texture (5 to 7 minutes).
07 -
In a separate small saucepan, heat the heavy cream to a simmer and keep warm. Remove caramel from heat and slowly whisk in the warm cream until combined. Stir in fleur de sel and cinnamon. Cool the caramel for 15 minutes, then pour it into the cooled tart crust. Refrigerate for 1 hour.
08 -
Sprinkle gelatin over water in a small bowl and let it bloom for 5 minutes.
09 -
Heat 1/4 cup heavy cream, stir in the bloomed gelatin until dissolved. Pour hot cream over chopped white chocolate and stir until smooth. Allow to cool.
10 -
Whip the remaining 3/4 cup heavy cream with granulated sugar to soft peaks. Gently fold whipped cream into the cooled white chocolate mixture.
11 -
Pour the mousse over the caramel layer in the tart. Refrigerate for 2 hours before serving.
# Additional Suggestions:
01 -
For best results, ensure the tart shell is completely cooled before adding the caramel filling to prevent sogginess.
02 -
Use pie weights or dried beans when blind baking to maintain crust shape.