Vegan Pecan Tart

Author: Carolina Molea

Servings: 8 tartlets

Ingredients:

TART CRUST

VEGAN RUM CARAMEL

PECAN SPONGE

PECAN CRUNCH

GANACHE MONTE

TART CRUST

1. Sift gluten-free flour, pecan flour, corn starch, guar/xanthan gum, confectioners’ sugar, and salt. In a stand mixer with the paddle attachment, cut in cold vegan butter until it reaches a sandy texture.
2. Whisk aquafaba and maple syrup; blend into the mixture to form dough. Flatten into a disc, wrap, chill for 1 hour.
3. Roll dough to 1/4 inch, line tart rings and freeze.
4. Bake at 320°F for about 12 minutes, keep in mind that this is a gluten-free tart, and it will be lighter in color.
5. Brush melted cocoa butter to help preserve the tarts.

VEGAN RUM CARAMEL

1. In a saucepan, mix together cream, coconut oil, inverted sugar, and glucose syrup. Heat the mixture to 80°C (176°F), stirring to ensure everything is well combined. Set it aside.
2. Place a second saucepan over low heat and add the sugar in 2-3 parts. Keep a close eye on the sugar as it melts. Stir continuously to prevent burning.
3. Once the sugar has melted and turned into a deep amber color (180°C or 356°F), slowly pour in the cream mixture in stages. Whisk vigorously while adding to incorporate. Be cautious as it may bubble up.
4. To achieve a soft, gooey caramel, turn up the stove to medium-high heat while whisking constantly. Cook the caramel until it reaches 114°C (237°F).
5. As soon as it reaches 114°C, remove the caramel from the heat source and allow it to stop bubbling.
6. Once the bubbling ceases, add the vegan milk chocolate, Fusion Rum and emulsify with a hand blender for a minute.

PECAN SPONGE

1. Preheat oven to 180°C (356°F). Line a sheet pan with parchment paper or silicon mat.
2. Combine gluten free flour, pecan flour, and cornstarch; sift and reserve.
3. Bloom locust bean gum in almond milk, then whisk in soya whip.
4. Whip soya whip to soft peaks, gradually add sugar until firm peaks form.
5. Fold sifted flour mixture into meringue in stages to maintain aeration.
6. Gently fold in pecan praline and diced pears until homogenous.
7. Pipe onto prepared sheet pan.
8. Bake at 330°F until golden and firm to the touch, approximately 12-15 minutes.

PECAN CRUNCH

1. In a saucepan, combine almond cream, brown sugar, modified corn starch, cinnamon, and salt.
2. Over medium heat, bring the mixture to 90°C, just below boiling, to dissolve the sugar and spices fully and activate the modified corn starch. Remove from heat.
3. In a separate bowl, whisk together maple syrup, coconut oil, vanilla extract, and citrus fiber and emulsify until smooth.
4. Slowly incorporate the hot cream base (Mix 1) into the syrup blend (Mix 2), ensuring constant movement to create an emulsion.
5. Fold in chopped toasted pecan nuts with a rubber spatula until evenly distributed.
6. Transfer the mixture to silicon molds of your preference.
7. Bake at 340°F for 8 minutes or until set and the edges are caramelized.

GANACHE MONTE

1. Combine white chocolate, Vanilla FUSION Cocoa Butter, and salt in a heatproof bowl. Melt over a bain-marie or gently in the microwave, stirring until smooth.
2. Warm Almond Cream to 50°C.
3. Sprinkle in Pectin NX58 and Inulin Hot while stirring to prevent clumping.
4. Continue to stir the cream mixture; once fully incorporated, use an immersion blender for thorough mixing.
5. Increase the temperature of the cream mixture to 85°C, ensuring activation of the hydrocolloids.
6. Pour the hot cream mixture over the melted chocolate mixture.
7. Use an immersion blender to emulsify, creating a smooth, homogenized ganache. Blend in cold coconut oil until completely incorporated. Continue to blend for an additional 2 minutes to ensure stability.
8. Cover and refrigerate for 24 hours to crystallize the ganache.
9. After crystallization, whip at medium speed the ganache to soft peak and refrigerate before use.

ASSEMBLY