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Tarte aux noix de pécan
Une tarte aux noix de pécan gourmande, avec une pâte sucrée croustillante, une crème pâtissière onctueuse parfumée au sirop d'érable et une généreuse couche de noix de pécan torréfiées. Idéale pour l'automne et l'hiver, elle se déguste tiède avec une boule de glace vanille.
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Cost Breakdown
Critical Success Points
- • Réfrigérer la pâte au moins 1 h 30 min pour faciliter le fonçage.
- • Cuisson à blanc du fond de tarte pour éviter qu’il ne se détrempe.
- • Obtenir une crème pâtissière lisse sans grumeaux.
- • Incorporer la crème pâtissière à la crème de pécan sans sur‑mélanger.
- • Cuisson finale jusqu’à dorure et prise complète de la garniture.
Safety Warnings
- • Manipuler le four chaud (160 °C) avec des gants de cuisine.
- • Faire attention aux éclaboussures du lait bouillant lors de la préparation de la crème pâtissière.
- • Utiliser le mixeur avec le couteau en place pour la poudre de noix de pécan afin d’éviter les projections.
- • Ne pas laisser la crème pâtissière sans surveillance sur le feu pour éviter qu’elle ne brûle.
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