π₯§ Pecan Cream Tart
π Intro
This Pecan Cream Tart is the perfect dessert for fall and holiday gatherings β or simply whenever youβre craving something nutty, buttery, and creamy. With a crisp, buttery crust π§, smooth vanilla cream filling π¦, and caramelized pecans on top π°, this tart is a showstopper that tastes as good as it looks!
π½οΈ Ingredients
For the crust:
β’ 200 g (1 β
cups) all-purpose flour
β’ 100 g (7 tbsp) cold butter, cubed
β’ 50 g (β
cup) powdered sugar
β’ 1 egg yolk
β’ 1β2 tbsp cold water
β’ Pinch of salt
For the cream filling:
β’ 250 ml (1 cup) heavy cream
β’ 200 g (7 oz) cream cheese or mascarpone
β’ 60 g (β
cup) brown sugar
β’ 1 tsp vanilla extract or 1 packet vanilla sugar
β’ 1 egg
β’ 1 tbsp cornstarch
For the pecan topping:
β’ 150 g (1 heaping cup) pecans
β’ 2 tbsp brown sugar
β’ 1 tbsp honey or maple syrup
β’ 1 tbsp butter
π©βπ³ Instructions
1. Make the crust
β’ Mix flour, powdered sugar, and salt in a bowl.
β’ Add cold butter and rub into the flour until crumbly.
β’ Add the egg yolk and cold water, knead into a smooth dough.
β’ Wrap in plastic and chill for 30 minutes.
2. Blind bake the crust
β’ Roll out the dough and press it into a tart pan (24 cm / 9-inch).
β’ Prick the base with a fork, cover with baking paper and baking weights.
β’ Bake at 180Β°C / 350Β°F for 15 minutes.
β’ Remove the weights and bake another 5 minutes until lightly golden.
3. Prepare the filling
β’ Whisk together cream, cream cheese, sugar, vanilla, egg, and cornstarch until smooth.
β’ Pour into the pre-baked tart crust.
β’ Bake for 25β30 minutes, or until set. Let cool completely.
4. Make the pecan topping
β’ Roughly chop pecans or leave them whole.
β’ In a pan, melt butter, sugar, and honey until bubbly.
β’ Add pecans and coat well. Let cool slightly, then spread over the tart.
βοΈ Serving Suggestion
Serve chilled with a dollop of whipped cream or a scoop of vanilla ice cream π¦οΏ½Perfect for Thanksgiving, Christmas, or cozy autumn days π