We spent a while perfecting the pecan tart recipe! here is the final result, I think worth
every delicious calorie.
12 portions 28cm tart case, cooked, see recipe
Tart case, 250g plain flour, 180g butter, cold, cut into cubes, 75g icing sugar, 2 egg yolks
Put the flour and butter into the food processor, until the mixture resembles coarse
breadcrumbs, tip in the sugar, mix lightly, now work in the egg yolks until you have a
smooth dough. Roll into a ball, wrap in cling film and chill for at least an hour. To cook,
Set the oven 180c Gas 4, line the tin with pastry and bake the pastry shell using nonstick
paper and baking beans or rice to weigh it down. Place in the hot oven and bake for 20 minutes.
Filling, 450g pecans, chopped & toasted, 225g honey, 180g butter, 150ml cream, 7 egg yolks,
225g caster sugar, 1 teaspoon vanilla extract. Arrange the pecans on the cooked tart case. Place
the honey, butter and cream in a pan and heat gently until the butter has melted. Beat the egg yolks
sugar, and vanilla together and stir into the syrup. Pour the mixture over the pecans and bake for 40
minutes. Cover the pastry edges if browning too quickly.