Gold and pecan mousse tarte

Gold and pecan mousse tarte

Gold and pecan mousse tarte

Special get-togethers with families or friends provide a golden opportunity to enjoy this show-stopping pastry treat, which has been shared with HN by Chef Elie Bejjani.


For the tart 200g butter

  • 100g icing sugar
  • 250g flour
  • 20g Cacao Barry Extra Brute Cocoa Powder 40g almond powder
  • 1 egg
  • 1 tsp vanilla extract
  • 1g lemon zest

For the pecan paste

  • 70g pecan nuts
  • 35g Callebaut Pure Hazelnut Paste (PNP) 85g Callebaut Gold Chocolate
  • 5g cinnamon powder

For the gold chocolate mousse

  • 240ml milk
  • 40g cream (35% fat)
  • 8g gelatin leaves
  • 400g Callebaut Gold Chocolate
  • 500g half-whipped cream (35% fat)

For the gold chocolate glaze

  • 300g water
  • 250g sugar
  • 300g glucose syrup
  • 20g powdered milk
  • 250g condensed milk
  • 20g gelatin leaves
  • 250g Callebaut Gold Chocolate
  • 50g Callebaut Power 41 Chocolate

To assemble (one tart)

  • 75g ashta paste 4 dates


  • In a mixing machine, add icing sugar and softened butter. Mix until the texture becomes sandy in color. Add the egg, vanilla and lemon zest and mix until it becomes dough-like. Then add the flour, cocoa powder and almond powder, and mix. Bake at 175°C for 12 minutes. • Melt the gold chocolate at 35°C. Add the pure hazelnut paste PNP, cinnamon and crushed pecans. Spread onto the baked tart.
  • Bring the cream and milk to the boil. Add the gelatin and mix with the gold chocolate to create a ganache. Add the whipped cream and fold. Pour into a silicon mold which is the same in shape as the tart dough. Freeze for 12 hours.
  • Bring the water, sugar, glucose and powdered milk to the boil. Add the gelatin and condensed milk. Pour the mixture onto the chocolate. Using a hand blender mix everything until smooth. Leave to rest for at least 12 hours.
  • Begin glazing the gold chocolate mousse with the prepared glaze.
  • Spread the pecan paste onto the base of the tart. Lay the dates on top of the pecan paste, add the ashta and position the glazed gold mousse.
EMF Middle East
+961 9 938732

For more articles, click here

Add to Favorites

Your email address will not be published. Required fields are marked *