Original creation by
Laurent Surut,
Chef of the Belle rive restaurant
Angers, France
SHORTCRUST PASTRY,
PECAN NUTS
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Chef :
Brand
Quantity :
Recipe for 2 people
INGREDIENTS AND PREPARATION
Ingredients
3 eggs
80 g honey
St-Rémy® Brandy 40%
250 g pecan nuts
50 g butter
Shortcrust pastry:
150 g butter, 95 g icing sugar, 30 g almond powder,
1 egg, 250 g flour and 1 pinch salt
Step
Whisk the eggs in a bowl.
In a saucepan, combine the honey and St-Rémy® Brandy.
Add to the eggs and stir.
Prepare a shortcrust pastry: soften the butter, add the icing
sugar and almond powder, the egg and finally the flour.
Line an individual pie pan and bake in the oven at 150°C for
10/12 minutes.
Spread the pecan nuts on the cooked dough base.
Cover with the preparation.
Bake at 160°C for 25/30 minutes.
Dressing: Place the tartlet in the centre of the plate. Sprinkle
with the grated pecan nuts using a microplane grater.
Video
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