Find pecan tart with bourbon whipped cream recipe/receipe here and know how to make pecan tarts. Thanksgiving : Desserts : Pecan Tart with Bourbon Whipped Cream

Pecan Tart with Bourbon Whipped Cream

• ¼ tsp Kosher Salt
• 1 ½ cups All-purpose Flour
• 1 Egg Yolk
• 2 tbsp Granulated Sugar
• 2 tbsp Water
• 8 tbsp Chilled Unsalted Butter

• ½ cup Light Brown Sugar
• 1 ½ tbsp All-purpose Flour
• 1/3 cup + 2 tbsp Light Corn Syrup
• 2 ¼ cups Pecan Halves
• 2 Large Eggs
• 2 tsp Vanilla
• 6 tbsp Unsalted Butter

• 1 cup Heavy Cream
• 1 tbsp Bourbon
• 1 tbsp Sugar

• Lightly beat the eggs and put aside for later use.
• Blend flour, sugar and salt well.
• Melt butter and scatter it over the flour mixture and knead it into dough to the consistency of cornmeal.
• Whisk the egg yolk and water together in a small bowl.
• Add it to the dough slowly as it starts coming together.
• Transfer the dough on a work surface and knead it into a ball.
• Roll the dough to flatten it into a 2” disk.
• Wrap it in the waxed paper and refrigerate it for at least 30 minutes to up to 3 days for easier handling.
• If the dough is too firm after refrigeration, let it sit at room temperature for sometime before rolling it out.

• Adjust rack in the middle of the oven and set the oven to 350° F to preheat it.
• Sprinkle the flour lightly on a work surface and roll the dough into a circle of about 12” diameter on it.
• Keep rotating the pastry for about eighth of a turn after each roll.
• Roll the pastry carefully on the rolling pin and transfer it to 9 ½” loose-bottom tart pan.
• Prick the pastry with fork.
• Let it bake for 15 to 20 minutes or until it is set and pale gold.

• Spread ¼ cup of the pecans on a small baking sheet and toast them in oven for about 8 minutes or until they are lightly brown and fragrant.
• Put them on a wire rack to cool.
• Use the blender to mix the cooled nuts and 1 ½ tbsp flour together to form a smooth nut paste in a large bowl and set it aside.
• Melt the butter in a small heavy saucepan and let it sit over medium-high heat until it begins to foam and turns to a light nutty brown color.
• Put the butter in a small bowl and set it aside.
• Now add brown sugar, corn syrup, eggs, vanilla and browned butter to the nut paste and fold in the remaining 2 cups of pecans.
• Put the filling using a spoon into the partially baked tart shell.
• Bake the tart with the filling for about 35 to 45 minutes or until the crust is golden brown and filling is slightly puffed.

• Put the cream, sugar and bourbon in a deep bowl and whip them together until soft peaks form.
• Put a dollop of Bourbon whipped cream on each piece of the warm tart while serving.