You will need: Firebricks/spacer grate
Top heat: approx. 180-200°C
Preheating: approx. 30 minutes
Working hours: 40 minutes
Cooking time: ca. 35-40 minutes

Ingredients (for 12 pieces)

For the dough:

• 280 g wheat flour type 405
• 80 g sugar
• Zest of 1/2 untreated orange
• 1 pinch of salt
• 125 g cold butter in cubes
• 2 eggs

For the nut caramel:

• 400 g sugar
• 250 ml water
• 100 g cream cheese
• 200 g butter in cubes
• 300 g pecan nuts, roasted
  
  

In addition:

• Butter for the ramekins
• 2 tsp sea salt flakes

For the dough:
Mix the flour, sugar, orange zest and salt in a bowl. Spread the butter on top and crumble it into the flour mixture with cold hands. Add the eggs, mix briefly and then knead quickly on a lightly floured work surface to form a smooth dough. Shape into a flat cake, wrap in cling film and chill for at least 1 hour.

Grease the cavities of a muffin tin. Roll out the dough on a lightly floured work surface with a rolling pin to a thickness of approx. 4-5 mm and cut out 12 circles with a diameter of 8-9 cm using a cookie cutter or a glass.
Line the cavities of the muffin tin with the mixture and prick the base several times with a fork. Place the tin in the fridge.

Tip: Cut out cookies from the remaining dough and bake in the hot Merklinger.


For the nut caramel:

Place the sugar and water in a pan and bring to the boil while stirring. Allow the syrup to simmer until it caramelizes to a light brown. Remove the pan from the heat and stir in the cream cheese. Then add the butter cubes and stir until the butter has melted. Finally, stir in all but 12 pecan halves. Leave the caramel to cool to room temperature.

During this time, heat the Merklinger to approx. 180-200° C.

Remove the muffin tin from the fridge and fill the prepared pastry cases with the pecan caramel. Decorate each with a nut half.

Bake on the wire rack on the firebrick for approx. 35-40 minutes.

Remove the tin, sprinkle the pecan and caramel tartelettes with the sea salt flakes and leave to cool on a wire rack for approx. 10 minutes. Then carefully lift out of the moulds.

Tip:
Serve lukewarm with vanilla ice cream.