WHISKEY PECAN TART
- Dough: Line a tart shell with a Pate Sucree
- Eggs 2
- Brown Sugar 3 ¼ oz
- Corn Syrup 1 ½ oz
- Table Salt 1/8 tsp
- Vanilla Extract ½ tsp
- Whiskey ½ oz
- Unsalted Butter, melted 1 oz
- Pecans 5 oz
Mixing Method Baked Custard
Shape Enough to fill one 8” tart shell
Finish Place pecans in a par baked tart shell and pour syrup mixture over top. Bake, cool and decorate as desired. Brush with Apricot Glaze once cold.
Baking Temp 350F (still oven) 325F (Convection)
Notes: Melt butter allow to cool
In a bowl add, brown sugar, whisky, corn syrup and eggs. Mix
Add vanilla, salt, and butter.
Use a tart pan that has Pate Sucree and has been blind baked.
Place pecans on the bottom of shell. They will rise to the top.
Pour mixture over pecans.
Bake 325F in a still oven until mix giggles.