RECIPE
Yield: 2 x 16 cm X 2CM DEPTH SQUARE TART
SHORTCRUST PASTRY
120g Unsalted Butter
60g Icing Sugar
50g Eggs
290g Plain Flour
2g Salt
PECAN FILLING
145g Brown Sugar
105g Honey
130g Butter - Melted
Pinch Salt
5g Vanilla bean paste
150g Eggs
70g Pecan (Roughly Chopped)
150 Whole Pecans for topping +-
*Reserve 135 g of the pecan filling before adding the chopped pecan nuts.
METHOD
FOR THE SHORTCRUST PASTRY
1. Place the cold and pliable butter with the sifted icing sugar into a stand mixer bowl fitted with a paddle attachment. Cream the mixture until there are no big lumps of butter. Do not aerate the butter too much as this can cause the pastry to become too soft and hard to work with later on.
2. Add in the eggs and mix on low - medium speed while gradually spooning in half the amount of flour. Once the mixture comes to a soft dough add in the rest of the flour all at once with the salt and continue to mix over low speed until they just come together.
The mixture will look like broken up chunks of smooth dough.
3. Lightly dust your workbench with some flour then transfer the pastry mixture over. With the heel of your palm, gently fold the pastry together until they come together to one smooth dough. Do not be tempted to overmix as this can cause the pastry to become tough.
4. Flatten the dough to a square and wrap with cling wrap.
5. Rest the dough in the fridge for at least 2 hours or preferably overnight.
6. Roll the rested pastry to 4-5mm in thickness then trim to discs or square that is slightly larger than the tart ring.
7. Line the tart ring then let it rest in the fridge for 30 minutes.
8. Trim off the excess pastry that is overhanging around the rim of the tart tin.
9. Place a scrunched up piece of parchment paper or oven proof cling film over the lined pastry. Fill with baking rice all the way to the top.
10. Par-bake the pastry in the preheated oven at 175°C and bake for 15 minutes.
FOR THE PECAN FILLING
1. Place the butter, honey, brown sugar and vanilla in a saucepan and heat over low heat until all the sugar and butter are well dissolved.
2. Cool the Pecan filling slightly before whisking in the eggs.
Reserve 135g of the pecan filling and put aside. Add the chopped pecan nuts in with the rest of the fillings.
Divide the nut fillings between the two par-baked tart cases, filling approximately 60% of the way.
3. Line each tart with whole pecans on top of the nut fillings then divide the remainder of the plain fillings and pour them over the pecans to fully cover, filling the tart case 80% of the way.
4. Bake in the oven at 180°C until the top is slightly firm when gently touched.
ASSEMBLY
1. Roll the rested pastry to 4-5mm in thickness then trim to discs or square that is slightly larger than the tart ring.
2. Line the tart ring then let it rest in the fridge for 30 minutes.
3. Trim off the excess pastry that is overhanging around the rim of the tart tin.
4. Place a scrunched up piece of parchment paper or oven proof cling film over the lined pastry. Fill with baking rice all the way to the top.
5. Par-bake the pastry in the preheated oven at 175°C and bake for 15 minutes.
6. Remove the baking rice and paper/cling film. Fill the par baked tart with the pecan fillings, filling them only 80% of the way. Line the whole pecans neatly on top of the filling.
7. Return the tart into the oven and bake for a further 30 +- minutes or until the pecan is golden color and when gently touched the top feels firm.
8. Serve the tart warm or cold.
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