Pecan Mocha Tartlets

🇫🇷 France · Dessert · 60 min · 180 °C · 849 kcal

Pecan Mocha Tartlets

AI-reconstructed recipe, reviewed by its author; inferred details are estimates.\nThe screenshot only shows a snippet of the title 'Pecan Mocha Tart ...' and a video showing the filling of tartlets with mocha cream over a nut layer.\nThere is no ingredient list or step description on the image; the entire recipe, proportions, and preparation method were reconstructed based on confectionery knowledge.\nMacronutrient and calorie calculations apply to the entire resulting batch of desserts (approx. 4-6 tartlets).

👨‍🍳 Damian · Chef

Portion & Calorie Calculator

Ingredients

• flour — 150 g

• butter — 105 g

  Replace with…

  coconut oil

  Check labels and cross-contamination. Unknown ingredients are unverified; substitutions may change texture.

• powdered sugar — 40 g

• cocoa — 20 g

• egg yolks — 1 pcs

• salt — 1 pinch

• pecans — 100 g

• sugar — 80 g

• cream — 260 ml

  Replace with…

  coconut milk

  Check labels and cross-contamination. Unknown ingredients are unverified; substitutions may change texture.

• milk chocolate — 150 g

• espresso — 30 ml

Steps

1. Prepare the cocoa shortcrust pastry: mix the flour, cocoa, powdered sugar, and a pinch of salt. Add 75 g of cold diced butter and rub until it resembles crumbs. Add the egg yolk, quickly knead the dough, wrap in plastic wrap, and chill in the refrigerator for 30 minutes.
2. Line tartlet tins with the dough, prick the bottom with a fork, and bake at 180°C for about 15 minutes. After baking, let cool completely.
3. Prepare the pecan filling: chop the pecans. In a pan, melt the sugar into a light caramel, add the remaining 30 g of butter and 60 ml of cream, stirring vigorously. Add the nuts, mix, and spread the mixture over the bottom of the baked tartlets.
4. Prepare the mocha cream: dissolve the chopped chocolate in hot coffee with 50 ml of cream, then set aside to cool to room temperature.
5. Whip the remaining 150 ml of chilled cream until semi-stiff and gently fold into the chocolate-coffee cream.
6. Transfer the mocha cream to a piping bag and pipe it over the nut layer in the tartlets. Chill in the refrigerator for at least 2 hours before serving.

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