English pecan tart
By Chef Edwin Leow
Apricot glaze, for brushing
Snow powder, for dusting
Sugar Dough Tart Shell
75g icing sugar
45g whole eggs, lightly beaten
310g glucose syrup
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