Whiskey Pecan Tart
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Why I Love This Recipe
Ingredients You'll Need
Dough: Line a tart shell with a Pate Sucree
Filling
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
Directions
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)
Source Manual
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.
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