Find pecan tart with bourbon whipped cream
recipe/receipe here and know how to make pecan tarts.
Pecan Tart With Bourbon Whipped Cream
Thanksgiving is the most awaited festival of the year and in it, the feast is the most important part. And a Thanksgiving feast is simply incomplete without a pecan tart, especially the one that is served along with bourbon whipped cream. Pecan tart is a delicious dessert that can prove to a great treat for your guests, along with the other sumptuous menu. You can easily prepare it at home, with some basic ingredients at hand. Here, we bring you an easy recipe for preparing the pecan tart. It will take about two hours to prepare the tart, including the time taken to assemble the material together. This recipe will make about 8 to 10 servings. Read on and explore the recipe of the pecan tart with bourbon whipped cream, in detail.
How To Make 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
For Bourbon Whipped Cream
- 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 as per the measurement of the 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.
- 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 9½” loose-bottom tart pan.
- Prick the pastry with fork and keep it inside the oven.
- Let it bake for 15 to 20 minutes or until it is set and turn to 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 of 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.
For Whipped Cream
- 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.
Comment On This Article