1. Tart shell.

Unsalted Butter (room temp) 100g

Salt a pinch

Powdered Sugar 72g

Almond Powder 20g

Corn Starch 30g

Eggs (room temp)36g

Cake Flour 170g

· ① Beat the room temp. butter lightly (add in salt).

· ② Sift in powdered sugar, almond powder and corn starch. Beat lightly.

· ③ Add the room temp. eggs gradually and mix.

· ④ Finally, add in the cake flour and mix well.

· ⑤ Roll it out to 2mm/3mm thickness between parchment papers. (2mm thickness for 6~8cm
diameter, 3mm thickness for 14~18cm thickness. Any other sizes, you decide)

· ⑥ Rest in the fridge for 1~2hrs.

· ⑦ For regular tart pan: Cut it out into one big disc

· For perforated tart ring: Cut it out into strips/discs

· ⑧ For regular tart pan: Line the tart pan. Prick the bottom. Place a sheet of parchment paper
and then pie weights.

· For perforated tart ring: Line the ring. Place it on a perforated mat.

· ⑨ For regular tart pan: Bake at 170℃ for 10mins, take the pie weights out, then bake for
another 5 mins. (160℃ for 2mm)

For perforated tart ring: Bake at 170℃ for 15mins. (160℃ for 2mm)
2. Filling
Brown Sugar 40g

Corn syrup(glucose) 30g

Butter 32g

Salt a pinch

Vanilla bean a little bit

Eggs 50g

Chopped pecans 55g

· ① Heat/melt everything apart from the eggs.

· ② Bring the temp down to 60°C and mix with the eggs and pecans

· ③ Pour into the tart shell.

Place whole pecans(80~90g) on top of the poured filling. Bake for 35~40mins at 160°C. (Preheat to
160°C)

How to store: Store in air-tight container and you can keep it in the freezer for up to 2weeks. (it definitely
lasts longer than fruit tarts, and you can even freeze it)

+ roasted pecans

3. Neutral Mirror Glaze

*Unfortunately you can’t replace corn syrup/glucose with another ingredient for this recipe.
Water 50g

Sugar 100g

Corn syrup/Glucose 150g

Gelatin 8g (gold strength 200 bloom. if using powdered gelatin, use same weight for same strength)

Lemon Juice 15g

· ① Bloom gelatin in ice cold water.

· ② Add water, sugar and corn syrup into a saucepan and boil it up to 105℃.

· ③ Add the bloomed gelatin (squeezed) and lemon juice.

· ④ Use around 28~40℃

How to store: You can store in the fridge for up to 3~4 days