Pecan Crème Brûlée Tart with Tangerine Sorbet
Ingredients
FOR THE CRÈME BRÛLÉE TART
Pre-baked tart shell: 1
Heavy cream: 480 g
Vanilla bean: 1
Egg yolks: 5
Sugar: 100 g
Pecan praliné paste: 120 g
Raw sugar: for brûlée
FOR THE PUMPKIN ESPUMA
Pumpkin purée (roasted kabocha or sugar pumpkin preferred): 250 g
Heavy cream: 150 g
Whole milk: 100 g
Light brown sugar: 40 g
Ground cinnamon: 1/2 tsp
Ground ginger: 1/4 tsp
Nutmeg: 1 pinch
Kosher salt: 1 pinch
Gelatin: 1 sheet (or 2 g powdered)
iSi Siphon: 1
Cream charger: 1
FOR THE TANGERINE SORBET
Fresh tangerine juice: 480 g
Tangerine zest: 1 tbsp (finely grated)
Water: 120 g
Sugar: 100 g
Glucose syrup or light corn syrup: 40 g
Lemon juice: 1 tbsp
Fine sea salt: 1 small pinch
A refined finale to chef Andrea Calstier’s Provençal Thanksgiving menu, this dessert combines a silky pecan-infused crème brûlée tart with bright tangerine sorbet and a light pumpkin espuma. “This dessert is quintessentially French and elegant,” says Calstier. “It’s rich but balanced and finishes the meal on a high note.”
How to make Pecan Crème Brûlée Tart with Tangerine Sorbet
01.
Make the Tangerine Sorbet
- Combine the water, sugar, and glucose syrup in a small saucepan and warm over medium heat until the sugar dissolves. Remove from the heat.
- Whisk the syrup into the tangerine juice and zest. Add the lemon juice and a small pinch of salt. Chill until very cold.
- Churn the mixture in an ice-cream maker until lightly firm.
- Transfer to a shallow container, cover, and freeze for at least 2 hours.
02.
Make the Pumpkin Espuma
- Soak the gelatin sheet in ice water for 5 minutes. If using powdered gelatin, bloom it in 10 g cold water.
- Combine the pumpkin purée, cream, milk, brown sugar, cinnamon, ginger, nutmeg, and salt in a saucepan. Warm gently over medium-low heat, whisking until smooth. Do not boil.
- Remove from the heat and whisk in the softened gelatin until fully dissolved.
- Blend the mixture until completely smooth, then strain through a fine mesh sieve.
- Chill the mixture until fully cold. Include this as the wait time.
- Pour into an iSi siphon, close, and charge with one cream charger.
- Shake well and refrigerate until serving.
03.
Make the Crème Brûlée Tart Base
- Heat the cream with the split vanilla bean until steaming, then remove from the heat and steep for 10 minutes.
- Whisk the egg yolks and sugar until pale. Gradually whisk in the warm cream.
- Whisk in the praline paste, strain the mixture, and pour it into the tart shell.
- Bake at 300°F until just set. Chill completely. Include this as the wait time.
- Sprinkle the top with raw sugar and torch until caramelized.
04.
Assemble and Serve
- Cut the tart and brûlée again lightly if needed for a crisp surface.
- Top each slice with a quenelle of tangerine sorbet.
- Pipe the pumpkin espuma around the slice.
