Pecan Custard Tart

I love pecans for it's unique buttery and caramel flavour and custard for it's sweet and creamy texture. These two put together and served in a buttery and crisp shortbread crust will be a heavenly pair.

I'm super happy to share this gorgeous dessert. It is very easy to make and very minimal washing is required as I only need to use my trusted Kenwood food processor to prepare the crust and the fillings.

This dessert can be served wither warm or cold. It is so good that I hardly have much left over for the next day! This is not only a great Thanksgiving dish, but also an equally ideal dessert to be served during this festive Christmas season!

Pecan Custard Tart

recipe from Joy of Baking

makes a 8 inch tart

For the Tart Shell

Ingredients:
1 cup (130 g) all purpose flour
1/3 cup (35 g) confectioners sugar (I used fine sugar)
1/8 tsp salt
1/2 cup (113 g) cold unsalted butter, cut into pieces (I used President butter)

Method:

1. Butter or lightly spray with a nonstick vegetable cooking spray, an 8 - 9 inch (20 - 23 cm) tart pan with a removable bottom. 

2. In your food processor, place the flour, sugar, and salt and process to combine. Add the butter and pulse until the pastry starts to come together and form clumps. 

3. Place the pastry in the prepared tart pan and, using your fingertips, evenly press the pastry onto the bottom and up the sides of the pan. (can use the back of a spoon to smooth the surface of the pastry.) 

4. Pierce the bottom of the crust with the tines of a fork. (This will prevent the pastry crust from puffing up while it bakes.)

5. Cover and place the pastry crust in the freezer for 15 minutes to chill. (This will help prevent the crust from shrinking while it bakes.)

6. Preheat oven to 220ºC and place rack in center of oven. 

7. Place the tart pan on a larger baking sheet and bake until the crust is golden brown, about 13 - 15 minutes. 

8. Remove from oven and place on a wire rack to cool.

Note:
You can make extra tart shells as these can be covered and stored for a few days.

For the Filling

Ingredients:

(A)

1 1/4 (125g) cup pecans

(B) Custard

4 ounces (115g) cream cheese, at room temperature

1/2 cup (105g) firmly packed light brown sugar

1/8 tsp salt

2 large eggs, at room temperature

1/2 tsp vanilla extract

2/3 cup (160ml) half-and-half cream or light cream, at room temperature (Half-and-half cream is a mixture of cream and whole milk and contains 10 - 12% butterfat)

Method:

1. Preheat oven to 180C. Place pecans on a baking sheet and bake for about 8 minutes or until lightly browned and fragrant. Let cool on a wire rack and then chop coarsely. Set aside.

2. In your food processor (you can also mix the ingredients together in your electric mixer or hand mixer), place the cream cheese and process until smooth. 

3. Add the sugar and salt and process until incorporated.

4. Add the eggs and vanilla extract and process until thoroughly combined.

5. Finally, add the cream and process until well blended and smooth.

6. Evenly distribute the toasted chopped pecans over the bottom of the pre-baked tart shell.

7. Gently pour the custard filling over the pecans and bake for about 25 - 30 minutes or until the filling is set.

8. Transfer tart to wire rack to cool.

9. Cover and store leftovers in the refrigerator.

This post is linked to Cook and Celebrate (Christmas 2014) organised by Yen from Eat your heart out, Diana from Domestic Goddess Wannabe and Zoe from Bake for Happy Kids.

 

I am also submitting this post to "My Treasured Recipes #4 - Ho Ho Ho It's Christmas (Dec 2014)" hosted by Miss B of Everybody Eats Well in Flanders  and co-hosted by Charmaine of Mimi Bakery House. 

Do link back to LY's Kitchen Ventures if you have used any information published in this blog.