Dessert
Pecan Tart with Honey Caramel
1 h 15 minServes 8Nutri-Score D€€
D
1 h 15 min
1 h 15 minPecan Tart with Honey Caramel
what you need
Ingredients
tart dough (round, chilled)Bakery1 piece
sugarPantry50 g- brown sugarPantry40 g
pecan flour (ground from toasted pecans, or almond flour)Nuts & seeds110 g
butter (room temperature, salted)Dairy100 g
eggs (room temperature)Other120 g
salt (pinch, only if using unsalted butter)Spices1 g- vanilla extract (optional)Pantry5 ml
- pecans (toasted and chopped)Nuts & seeds50 g
- butter (for the honey caramel)Dairy100 g
- sugar (for the honey caramel)Pantry100 g
honey (for the honey caramel)Pantry100 g
cream (for the honey caramel)Dairy100 ml- pecans (pretty whole pecans, toasted, for decoration)Nuts & seeds175 g
per serving
Nutrition
462kcal
- Carbs
- 43 g
- Proteins
- 4 g
- Fat
- 31 g
what you’ll use
Tools
tart tin
Oven
Mixing bowl
Whisk
Saucepan- nut grinder
step by step
Method
- Step 1
Toast the pecans
- Lightly toast all the pecans until just fragrant, without letting them get too dark.
- Step 2
Line the tart tin
- Place the tart dough into the tart tin and cut down the sides.
- Freeze the lined shell.
- Step 3
Prepare the pecans
- Grind some of the toasted pecans into a fine pecan flour.
- Chop the remaining pecans for the filling.
- Step 4
Make the filling
- Combine the sugar, brown sugar, pecan flour and room temperature butter.
- Add the eggs one at a time.
- Fold in the vanilla, salt and chopped pecans.
- Step 5
Bake the tart
- Pour the filling into the frozen tart shell.
- Bake at 175 °C until lightly golden brown, about 20 minutes.
- Let cool.
- Step 6
Decorate with pecans
- Arrange the toasted whole pecans nicely over the cooled tart.
- Step 7
Make the honey caramel
- Combine equal parts cream, sugar, honey and butter in a saucepan.
- Cook until a really light golden colour.
- Step 8
Pour the caramel and bake again
- Very gently pour the caramel over the pecans.
- Bake until the caramel bubbles slowly and fat, about 15 minutes.
- Let cool again and enjoy.