Cookbook

the Smoking Gun
™
Smoked Maple Pecan Tart
with Ricotta Cream
1
Prep  minutes   minutes to rest pastry / Cook – minutes
2
Serves 
Pastry
1⅔ cups (250g) all-purpose flour
2 tablespoons sugar
125g unsalted butter, chopped
1 egg yolk
2–3 tablespoons ice water
1 cup (200g) brown sugar
1 cup (250ml) heavy cream
¼ cup (35g) all-purpose flour, sifted
¾ cup (180ml) maple syrup
2 cups (200g) pecan nuts
Ricotta cream
1 cup (250g) ricotta
½ cup (60g) icing sugar
1 teaspoon ground cinnamon
Pinch of Applewood chips
Method
Lightly oil a cm round loose-base tart tin.
To make pastry, place flour, sugar and butter
in the bowl of a food processor. Process until
mixture resembles fine bread crumbs.
With motor running, add egg yolk and
enough water until mixture starts to form a
ball. Turn out and shape into disc. Wrap in
plastic wrap and refrigerate for  minutes.
Preheat oven to C/C fan-assisted/
Gas . Roll out pastry between two sheets
of baking paper until mm thick and large
enough to line base and sides of prepared tin.
Press pastry into pan, trimming o any
overhang. Refrigerate for  minutes.
Prick base all over with a fork. Line with
baking paper. Fill with baking weights.
Cook on bottom shelf in oven for  minutes.
Remove paper and beans. Return to oven.
Cook for – minutes or until lightly
golden. Cool completely.
Place brown sugar, cream, flour and ¼ cup
maple syrup in a medium size bowl and
whisk until smooth.
Sprinkle nuts across the tart base and pour
filling over the nuts to cover evenly. Bake tart
for – minutes or until just set. Allow to
cool completely.
1.
2.
3.
4.
5.
6.
Stir together ricotta, icing sugar and
cinnamon in a medium bowl. Cover with
plastic wrap. Add Applewood chips to the
burn chamber of the smoking gun. Place
hose under the plastic wrap with the opening
sitting above the ricotta. Turn smoking gun
on to HIGH SPEED and ignite wood chips.
Switch to LOW SPEED and smoke for a few
seconds until the bowl is filled with a dense
smoke. Remove hose and reseal plastic wrap.
Let infuse for  minutes.
Place remaining maple syrup in a jug.
Cover with plastic wrap. Add Applewood
chips to the burn chamber of the smoking
gun. Place hose under the plastic wrap with
the opening sitting above the maple syrup.
Turn smoking gun on to HIGH SPEED and
ignite wood chips. Switch to LOW SPEED
and smoke for a few seconds until the bowl is
filled with a dense smoke. Remove hose and
reseal plastic wrap. Let infuse for  minutes,
occasionally swirling the syrup.
Serve tart with ricotta cream and drizzle with
smoked maple syrup.
Tip:
To save time, you can use good quality store-bought
sweet shortcrust pastry instead of making your own.
7.
8.
9.
BSM600