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Pecan Tart
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Pecan Tart

This pecan tart is a twist on traditional pecan pie, providing a balanced sweetness, rich pecan flavor, and an impressive appearance that makes for a show stopping dessert.

Ingredients

Tart Dough:

  • 1 egg
  • 1 egg yolk
  • 125 g room temperature butter
  • ½ vanilla bean pod or 1 teaspoon of vanilla sugar
  • 90 g powdered sugar
  • 250 g all-purpose flour

Pecan Filling:

  • 50 g sugar
  • 40 g brown sugar
  • 110 g pecan flour or almond flour
  • 100 g room temperature butter
  • 120 g eggs
  • Pinch of salt
  • 1 tsp vanilla extract optional
  • 50 g toasted and chopped pecans

Honey Caramel Topping:

  • 100 g butter
  • 100 g sugar
  • 100 g honey
  • 100 g cream
  • 175 g pretty pecans

Instructions

Tart Dough:

  • In a mixing bowl, cream together 125g of butter, 90g of powdered sugar, and the seeds scraped from ½ vanilla bean pod (or 1 teaspoon of vanilla sugar).
  • Add 1 egg and 1 egg yolk to the mixture and whisk together.
  • Gradually add 250g of all-purpose flour, mixing until the dough comes together.
  • Wrap the dough in plastic wrap and refrigerate for at least 1 hour or overnight.
  • Roll out the dough and line a tart shell with it. Place the lined shell in the freezer.

Pecan Filling:

  • Preheat the oven to 190°C/375°F.
  • Line a tray with parchment paper and spread all the pecans in a single layer.
  • Toast the pecans in the oven for 10-15 minutes or until they are lightly golden. Remove and set aside.
  • Separate your pecans into three categories.
  • Reserve 175g of the prettiest pecans
  • Grind 110g of pecan flour (skip this step if using almond flour)
  • Chop 50g of pecans
  • In a bowl, combine 100g of softened butter, 40g of brown sugar, 50g of sugar, and the ground pecans or almond flour. Mix until well combined.
  • Switch to a whisk and add the eggs, one at a time, whisking until combined.
  • Fold in the chopped pecans.
  • Pour the filling into the frozen tart shell, smoothing it out into an even layer.
  • Bake for 20 minutes or until the filling is golden brown. Allow it to cool completely.

Honey Caramel Topping:

  • Once the tart is cool arrange the pretty pecans in concentric rings on top.
  • In a pot, combine 100g of honey, 100g of butter, 100g of cream, and 100g of sugar.
  • Place the pot on the stove and bring the mixture to a boil.
  • Cook the caramel mixture until it reaches a temperature of 107°C/225°F.
  • Carefully pour the caramel over the top of the pecans in the tart, coating them evenly.
  • Transfer the tart to a baking sheet and bake for an additional 15-20 minutes, or until the caramel is bubbling slowly.
  • Remove from the oven and let it cool completely on the counter.
  • Enjoy!

Video

Notes

Use a nut grinder for grinding the pecans, a food processor won't work. If you can't grind the nuts into a flour then it is best to substitute it with almond flour.