Turtle Tartlet

This is a elegant take on a simple homey dessert. The beauty of calling something turtle is that most Americans know exactly what they are eating even if its dressed up inside of a pink coloured sugar ball.


MOP:

• Roast pecans in the oven until a slight aroma comes out from the nuts. Cool.
• Pre bake tartlet shells with desired pastry dough.
• Let cool before filling.
• Fill bottom of the cooled shells sparingly with cooled roasted nuts.
• Fill a squirt bottle with caramel sauce. Angle at 90° and squirt the caramel into the shell just under the rim.
• Let the caramel sauce set.
• Pour in ganache with a squirt bottle on top of the caramel sauce, revealing the caramel.
• Let set up before garnishing.
• Garnish the tartlet in the center with a caramelized or candied pecan.