English Pecan tart

by Chef Edwin Leow @ 22 Apr 2016
English Pecan tart English pecan tart
By Chef Edwin Leow
200g   pecans
            Apricot  glaze, for brushing
            Snow powder, for dusting
Sugar Dough Tart Shell
120g   butter
75g     icing sugar
45g     whole eggs, lightly beaten
220g   flour
0.5g    salt
Pecan Filling
310g   glucose syrup
300g   sugar
50g     butter
1g        salt
1          vanilla pod, split and scraped
300g   whole eggs, lightly beaten
•           For the sugar dough tart shell: Beat the butter and icing sugar in a mixing bowl until creamy. Gradually add in the beaten whole eggs and beat well. Fold in the flour and salt and mix to a soft dough. Cover and proof the sugar dough in the chiller for about an hour. Roll the proofed sugar dough  onto a lightly floured surface to a thin dough sheet (0.5-cm thickness) and cut into 20 discs. Press each sugar dough disc into a mini tart pan and prick with a fork. Blind bake the sugar dough tart shells in a pre-heated oven 170°C for about 12 minutes.
•           For the pecan filling: Heat the glucose syrup, sugar, butter, salt and scraped vanilla beans in a saucepan over a medium heat until sugar has dissolved. Gradually add in the beaten whole eggs and whisk well.
•           Place pecans into the pre-baked tart shells and top with pecan filling. Bake in a pre-heated oven at 170°C, for about 20 minutes. Remove and set aside to cool. Once cooled; brush the pecan tarts with apricot glaze and dust with snow powder. Makes 20 tarts