Name: Pecan Crème Brûlée Tart with Tangerine Sorbet
Prep time: 1800 s
Cook time: 2700 s
Total time: 22500 s
Yield: 1
Cuisine: French
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

Pecan Crème Brûlée Tart with Tangerine Sorbet

21 Nov 2025

Andrea Calstier

Chef

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Difficulty

Medium

Total Time

6H 15MIN

Cuisine

French

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.

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21 Nov 2025

The Chef

French-born chef Andrea Calstier blends Provençal roots, Michelin training, and Hudson Valley ingredients into elegant, seasonal cuisine at Cenadou Bistrot and La Bastide.

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