Tartlet with tonka and pecan

Melt the Panna Cotta and grate the tonka bean.

Infuse for 20 minutes and strain through a fine sieve.

Cool to room temperature, the Panna Cotta must be cooled but not set before filling the tartlet shells.

Caramelize the sugar together with the water.

Deglaze with the Culinaire Original and add the pecan paste.

Bring to a boil, then add the Butter and salt.

Blend the mixture until smooth in a blender and allow to cool.