Gold Mousse And Pecan Tart

Callebaut, Belgium

Servings

4-6

Prep Time

12 hours

Cook Time

20 minutes

Cuisine

Dessert

Category

Dessert

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.

Gold Mousse And Pecan Tart

Ingredients

    Pecan Paste

    • 70g Pecan nuts
    • 35g Callebaut 100%, Pure Hazelnut Paste Nut Based Filling
    • 85g Callebaut GOLD Specialty Chocolate 30.4%, Coins
    • 5g Cinnamon powder

    Callebaut GOLD Specialty Chocolate Mousse

    • 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)

    Callebaut GOLD Specialty Chocolate Glaze

    • 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

    For Assembly

    • 75g Ashta
    • 4 pieces Dates

    You Will Need

    • EMF Boutik Professional Frozen Chocolate Round tart shells coated with butter - Large

    Directions

      Pecan Paste

      1. 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

      1. 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.

      2. 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

      1. Bring the water, sugar, glucose syrup, and milk powder to a boil.

      2. Add the gelatine and sweetened condensed milk, then pour the mixture over the Callebaut GOLD Specialty Chocolate and the Callebaut POWER 41 Milk Chocolate.

      3. Using an immersion blender, mix until smooth. Let it rest for at least 12 hours

      Assembly

      1. Start by glazing the Callebaut GOLD Specialty Chocolate Mousse with the prepared glaze.

      2. Spread the pecan paste on the tart base. Arrange the dates on top of the pecan paste.

      3. Add the Ashta on top. Place the glazed mousse. And decorate accordingly