PECAN TART | Thanksgiving Tarts ep.2

This pecan tart is like pecan squared. I am not a fan of the traditional pecan pie as I find I it to be overly sweet. This one is still sweet and caramely but more elegant.

1 round tart dough:

My Go-To Tart Dough | plus how to line a tart shell and how to parbake
   • My Go-To Tart Dough | plus how to lin...  

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

Honey Caramel Topping:
100 butter
100 sugar
100 honey
100 cream
175 pretty pecan

Line your tart shell (see tart dough video) place in freezer

Make the filling: Grind pecans for pecan flour. Combine sugar, pecan flour and butter. Add eggs one at a time. Fold vanilla, salt ands chopped pecans.

Pour into frozen tart shell.

Bake at 350/175 until golden brown, about 20 minutes. Let cool.

Decorate with toasted pecans.

Make honey caramel topping. Very carefully pour over the pecans.

Bake again until the caramel bubbles and the bubbles are really slow and fat, about 15 minutes.

Let cool again and enjoy!

Nut grinder:
https://www.amazon.com/Grinder-Cranki...

Honey from Puttersjaus Farm on Gotland:
https://puttersjaus-gard.business.site