English Pecan tart
by Chef Edwin Leow
@ 22 Apr 2016
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
