Chocolate-Pecan Tart “Choco Chocolat”
I noticed that my recent recipes have all been very fruit-forward—and while I love them, sometimes you just need a comforting chocolate treat. After a long, chilly winter, we all crave something rich and soothing when the weather won’t quite decide between snow and sunshine. With its crisp tart shell, creamy pecan praline mousse, and a delicate chocolate cream insert, this tart is designed to lift your spirits and warm your heart—even if April can’t make up its mind what season it is. Nuts are packed with nutrients, so this indulgent tart does good for both the soul and the body.
Ingredients
Chocolate Cream Insert
- 75 g milk
- 50 g milk chocolate chopped (or Callets)
- 15 g sweet cream-flavored syrup non-alcoholic
- 1 sheet gelatin
Pecan Mousse
- 102 g pecan praline store-bought or homemade*
- 125 g heavy cream I
- 42 g milk chocolate chopped (or Callets)
- 3½ sheets gelatin or 6 g powdered gelatin
- 270 g heavy cream II
For homemade pecan praline optional:
- 130 g pecans
- 108 g sugar
- 4 –5 g sunflower oil
Chocolate Mirror Glaze
- 4 sheets gelatin
- 120 g sugar
- 50 g water
- 40 g glucose syrup
- 100 g heavy cream
- 40 g unsweetened cocoa powder
Chocolate Shortcrust Pastry
- 200 g all-purpose flour
- 10 g unsweetened cocoa powder
- 100 g butter diced
- 50 g powdered sugar
- 50 g beaten egg ≈ 1 small egg
Nut Filling
- 120 g chopped pecans
- 30 g chopped pistachios
- 100 g brown sugar
- Pinch of salt
- 1 Tbsp flour
- 3 eggs
Instructions
Chocolate Cream Insert
- Soak gelatin in cold water until soft.
- Bring milk to a gentle boil.
- Pour hot milk over chopped chocolate; let sit briefly.
- Stir in the sweet cream-flavored syrup and drained gelatin, whisking until smooth.
- Pipe into the half-sphere molds; freeze overnight.
Pecan Mousse
- Soak gelatin in cold water (or bloom powdered gelatin in 36 g water).
- Heat cream (I) until just about to boil; pour over chopped chocolate.
- Stir in pecan praline and drained gelatin; blend for a perfect emulsion.
- Cool to 30–34 °C, then gently fold in whipped cream (II).
- Fill the Eclipse mold halfway, nestle frozen chocolate inserts into the mousse, cover with remaining mousse, and freeze.
Homemade Pecan Praline (if making your own)
- Preheat oven to 200 °C.
- Roast pecans on a parchment-lined tray for 10 minutes.
- Caramelize sugar in a pan; add hot nuts, stir, then spread on parchment to cool.
- Process with oil in a strong blender until a smooth paste forms. Store in a jar.
Chocolate Mirror Glaze
- Soak gelatin in cold water.
- In a saucepan, bring sugar, water, and glucose syrup to 103 °C.
- Meanwhile, heat cream until hot (not boiling).
- Off the heat, stir hot cream into the sugar syrup, then whisk in cocoa powder.
- Strain if needed, cool slightly, stir in drained gelatin, then cover surface with cling film and refrigerate overnight.
Chocolate Shortcrust Pastry
- Combine flour, cocoa, powdered sugar, butter, and egg; knead into a dough.
- Rest in the fridge for 1 hour.
- Roll out between parchment sheets; line the tart ring.
- Dock the bottom with a fork; chill or freeze 30 minutes.
- Blind-bake at 180 °C for 15 minutes (use beans or bake directly).
- Remove ring; reserve excess dough to bake into streusel decorations.
Nut Filling
- Whisk eggs and brown sugar until pale.
- Stir in nuts, flour, and salt.
- Pour into par-baked tart shell; bake at 180 °C for 25–30 minutes.
- Cool on a rack.
Final Assembly & Glazing
- Warm mirror glaze to 35 °C; keep covered to prevent skin.
- Unmold frozen tart and set it on an inverted bowl over a tray.
- Pour glaze evenly over the top; let excess drip off.
- Decorate with baked streusel nuggets dipped in tempered dark chocolate.
- Transfer carefully to a serving plate.