Pear pecan tartelettes: mousse, caramelised pears and a crisp base
Pecan sablé, pear mousse and caramelised pears
Hello fellow food lovers,
Pear and pecan are a wonderful pair! A touch of caramel adds even more indulgence.
Our tartelettes consist of a pecan sablé with pecan cream and a glazed pear mousse with caramelised pears at the heart.
It's a project spanning several days, but every step is simple. We'll show you how best to divide it up.
The recipe in video
Ingredients
For the caramelised pears
For the pecan cream
For the decoration
Step by step
Caramel pears
Gelatine
Weigh out 0.5 g Gelatinepulver with the measuring spoon into 2.5 g of very cold water, stir it and let it bloom.
Digital measuring spoon scale
Gelatine powder 200 Bloom, 50 g
Dice the pears
Peel 2 pears and cut them into small cubes. Williams pears work beautifully.
Sweat
Cook the pears with 8 g butter and 13 g invert sugar for about 15 minutes over medium heat. For softer pears, add 5 to 10 minutes more.
Invert sugar 210 g
Set aside
Transfer the pears to a Bowl.
Caramel
Warm 10 g of double cream for 15 seconds at 600 watts. Melt 25 g of sugar dry in several batches, without stirring.
Add the cream
Once the caramel is golden brown, pour in the warm cream. Cold cream would spatter and clump.
Stir in the gelatine
Take the pan off the heat, stir the caramel smooth with the Whisk and mix in the Gelatine.
Whisk 30.5 cm
Let the pears steep
Add the pears to the caramel, let them steep for 5 minutes over low heat and then chill for 2 hours.
Pear mousse
Gelatine and cream
Soak 2 sheets of Gelatine in cold water. Whip 115 g of heavy cream until stiff.
RUF Gelatine sheets, 12 pieces
Measuring cup 1 litre
Heat the puree
Bring 30 g of Pear puree with 13 g of sugar to the boil and stir in the squeezed Gelatine. Then mix with the remaining 140 g of puree.
Pear puree 500 g
Mousse
Carefully fold the cream in with the whisk. Pour the mousse from the measuring cup into a piping bag.
Disposable piping bag, 41 cm, 24 pcs
Fill the mold
Place the silicone mold from the tarte ring kit on a perforated baking sheet, pipe in some mousse and spread it evenly to the edge with the small angled spatula.
Perforated aluminium sheet 40 x 30 cm
Small angled spatula made of stainless steel
Add the pears
Place about 1.5 tsp of caramel pears in the centre, cover them with mousse, smooth the surface and freeze everything for about 6 hours.
Pecan Sablé
Mix the dough
Grind 35 g pecans to a powder. Cream 150 g butter, 95 g icing sugar and the pecan powder with the flat beater.
Stick blender - Hacker 3 in 1
Egg and salt
Add 1 egg and 1 pinch of salt and mix until the mixture is smooth.
Flour
Add 250 g flour and mix briefly on low speed. Finish mixing with the dough scraper and shape into a ball.
Dough scraper 3 pack
Rolling out
Roll the dough out between baking paper with 3 mm dough guides and put it in the freezer for 20 minutes. Best done in two halves.
Dough guides
Rolling pin 33 cm
Cutting out
Place the 8 rings from the set on a perforated baking mat on the perforated tray and cut out bases from the first half of the dough.
Perforated baking mat
Aluminium perforated tray 40 x 30 cm
Edge
Cut 2 cm wide strips from the second half with the dough divider and press them firmly against the edge and base.
Dough divider with 5 wheels
Blind baking
Trim off the overhang and freeze the bases for 20 minutes. Prebake them for 15 minutes at 160 °C fan.
Pecan cream
Mix the cream
Grind 35 g pecans to a powder. Beat them with 35 g butter, 35 g icing sugar and 35 g beaten egg until fluffy.
Fill
Fill the cream into a piping bag and pipe it into the pre-baked bases.
Bake until done
Place a few whole pecans on the cream and bake the pear pecan tartelettes for 20 minutes at 160 °C. Let them cool completely.
Remove the rings
Remove the rings and smooth the edges with the stainless steel grater.
Stainless steel grater
Icing and decorating
Unmould
Release the mousses from the mould, place them on baking paper and return them to the freezer.
Prepare the icing
Warm the white mirror icing with 10 g water in the microwave to about 37 °C. An infrared thermometer helps. Pour it into a measuring cup.
Infrared thermometer
1 litre measuring cup
Glaze
Place the frozen mousses on a cake rack and glaze three at a time, so the icing covers them all over.
Rectangular cooling rack
Place
Tap the rack lightly so excess icing drips off, then place the mousses on the bases with the small angled spatula.
Small stainless steel angled spatula
Pecans
Chop 30 g pecans roughly and scatter them around the mousse. For serving, place a thin pear slice on top.
Pear pecan tartelettes
Ingredients
For the caramel pears
For the pear mousse
For the pecan sablé
For the pecan cream
For the decoration
Method
- Caramel pears: Cook the diced pears with butter and invert sugar, mix dry caramel with warm cream and Gelatine, let the pears steep in it, chill for 2 hrs.
- Mousse: Combine pear puree with sugar and Gelatine, fold in the cream, pour into the mould with the caramel pears in the centre, freeze for 6 hrs.
- Bases: Line rings with pecan sablé 3 mm, pre-bake for 15 min; pipe in pecan cream, bake for 20 min at 160 °C.
- Finishing: Glaze the mousse at 37 °C, place on the bases, top with pecans and a pear slice.
Nutrition per 100 g
Storage & shelf life
Everything for this recipe
Recommended by our bakery team: exactly the sizes this recipe has been tested with.
Ingredients
Invert sugar 210 g
Gelatine powder 200 Bloom, 50 g
RUF Gelatine sheets, 12 pieces
Pear puree 500g
Swiss white flour, 1 kg
Mirror icing neutral, 1 kg
Accessories
Digital spoon scale
Whisk 30.5 cm
Measuring cup 1 litre
Disposable piping bag 41 cm, 24 pcs
Aluminium perforated baking sheet 40 x 30 cm
Small stainless steel angled spatula
Hand blender - Hacker 3 in 1
Dough scraper, set of 3
Dough sticks
Rolling pin 33 cm
Perforated baking mat
Dough divider with 5 wheels
Steel grater
Infrared thermometer
Rectangular cake rack
Baking paper sheets, 25 pieces
Delivery in 1 to 2 working days · Free shipping from CHF 100
To make sure they turn out perfectly
2 days ahead: caramel pears and mousse. 1 day ahead: bases and pecan cream. On the day itself: icing and decorating.
The white icing from the original recipe is no longer available. Simply make your own with our mirror icing recipe.
Ice the tartelettes on the day you serve them, about 4 hours beforehand.
Frequently asked questions
We used the Tarte Ring Kit «Palet» from Silikomart. It also works with 8 tartelette rings and a matching Silicone mold.
Yes, hazelnuts or almonds also go well with pear.
2 days in the fridge in a closed box.
Print recipe
Choose what should appear on the printout.
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Comments
Réponse à Véronique
By: Karin On 2024-11-19Vous pouvez les déposer dans une boîte à pâtisserie ;-) Belle journée
Question de Veronique
By: Veronique E. On 2024-11-17Bonjour. Est-il possible de faire les tartelettes (éventuellement que les mousses) à l'avance et comment les conserver ? Je devrais en faire plus que 8 mais j'aimerais éviter d'acheter plusieurs kits. Merci pour votre réponse et pour toutes les recettes et trucs et astuces" que vous nous partagez. Belle journée. Véro"
Replied by: Karin On 2024-11-18
Replied by: Veronique E. On 2024-11-19