Gold Mousse And Pecan Tart
Gold Mousse And Pecan Tart
Rated 5.0 stars by 1 users
Category
Dessert
Cuisine
Dessert
Servings
4-6
Prep Time
12 hours
Cook Time
20 minutes
Indulge in the spirit of Ramadan with a luxurious Gold Mousse and Pecan Tart—a dessert that blends richness and tradition. Featuring Callebaut Gold chocolate, velvety Even cream and crunchy pecans, this tart is the perfect treat to elevate your iftar gatherings. The buttery crust and silky mousse create a balance of textures, making each bite a moment of pure indulgence. Whether shared with loved ones or savored as a personal delight, this dessert captures the warmth and generosity of the season.
Author:Callebaut, Belgium
Ingredients
-
70g Pecan nuts
-
35g Callebaut 100%, Pure Hazelnut Paste Nut Based Filling
-
85g Callebaut GOLD Specialty Chocolate 30.4%, Coins
-
5g Cinnamon powder
-
240ml Milk
-
40g Even Fresh UHT Whipping Cream 35% Fat
-
8g Gelatine sheets
-
400g Callebaut GOLD Specialty Chocolate 30.4%, Coins
-
500g Even Fresh UHT Whipping Cream 35% Fat (Semi-whipped)
-
300g Water
-
250g Sugar
-
300g Glucose syrup
-
20g Milk powder
-
250g Sweetened condensed milk
-
20g Gelatine sheets
-
250g Callebaut GOLD Specialty Chocolate 30.4%, Coins
-
50g Callebaut Milk Chocolate 40.70%, POWER 41
-
75g Ashta
-
4 pieces Dates
-
EMF Boutik Professional Frozen Chocolate Round tart shells coated with butter - Large
Pecan Paste
Callebaut GOLD Specialty Chocolate Mousse
Callebaut GOLD Specialty Chocolate Glaze
For Assembly
You Will Need
Directions
Pecan Paste
Melt the chocolate at 35°C, add the Callebaut 100%, Pure Hazelnut Paste, cinnamon, and crushed pecan nuts. Spread over the EMF Boutik Professional Frozen Chocolate Round tart
Callebaut GOLD Specialty Chocolate Mousse
Bring the Even Fresh UHT Whipping Cream 35% and milk to a boil, add the gelatine, and mix with the Callebaut GOLD Specialty Chocolate to obtain a ganache.
Add the Even Fresh UHT Whipping Cream 35% Fat (Semi-whipped) and incorporate gently. Pour into a silicone mould of the same shape as the tart crust. Freeze for 12 hours
Callebaut GOLD Specialty Chocolate Glaze
Bring the water, sugar, glucose syrup, and milk powder to a boil.
Add the gelatine and sweetened condensed milk, then pour the mixture over the Callebaut GOLD Specialty Chocolate and the Callebaut POWER 41 Milk Chocolate.
Using an immersion blender, mix until smooth. Let it rest for at least 12 hours
Assembly
Start by glazing the Callebaut GOLD Specialty Chocolate Mousse with the prepared glaze.
Spread the pecan paste on the tart base. Arrange the dates on top of the pecan paste.
Add the Ashta on top. Place the glazed mousse. And decorate accordingly
