I had a pecan tart at Giovani Cafe at the Pacific Rim Hotel the other day. Loving the sweet and crunchy combination of the tart and crust, I decided to see if I could recreate it.
The key to making the Pecan tart was actually the filling. I have seen recipes using corn syrup, cream, sugar and maple syrup. Favoring a chewier consistency, I opted for a recipe which called for maple syrup.
Keys in making a Pecan Tart:
1. Do not dock the pie/tart crust as the filling will seep out when cooking. You would get a mess of cooked eggs/sugar syrup and the end
a) To make the tart, I first made the crust first. Having repeated success with Felder’s Pate Sucre recipe, I choose to make it again this time using a Tahitian Vanilla Bean. The vanilla bean gave a floral after taste which complimented the light tart crust when baked. Instead of removal bottom tart pans, I chose to use ring molds. Once the pate sucre was finished, I placed the dough into the fridge before rolling it out into the tart rings.
b) While the pate sucre was chilling, I made the filling. The filling consisted of maple syrup, brown sugar, eggs, vanilla, butter and lemon juice. Unlike conventional recipes, this recipe called for a dry caramel from the brown sugar. The caramel was done, de-glaze it by adding the maple syrup and brought back to a boil again and then cooled. Once cooled pour the mixture over the beaten eggs and butter, vanilla and lemon juice.
c) To assemble, place the pecans on the bottom of the uncooked tart crust and pour in the filling. Bake at 350 for 35 minutes until golden brown and done.
Pecan Tart(recipe found here)
3/4 cup sugar
1 cup light corn syrup (I used maple syrup)
3 large eggs
2 tablespoons unsalted butter
1 teaspoon vanilla
1 teaspoon fresh lemon juice
1 3/4 cups pecan halves