CARAMEL TART
MAKES 8 SERVINGS.
FOR CRUST---
1 3/4 cups pecans
1 cup flour
1/4 cup sugar or Splenda
1/2 tsp salt
6 tbs butter, cut into small pieces
1 egg yolk
1 tsp vanilla
FOR FILLING---
2/3 cup sugar or Splenda
1/2 tsp salt
1/2 cup heavy cream
4 tbs butter, sliced
1 tsp vanilla
2 eggs
2 tbs flour
1 oz semisweet chocolate, chopped
Heat oven to 350 degrees. MAKE CRUST---Coat a 9" tart pan with cooking spray. Spread pecans on a baking sheet, bake until golden brown 10 min. Let cool. Transfer 1/2 cup of pecans to a food processor, add flour, sugar and salt, pulse until nuts are ground. Add butter, pulse until it is in pea size bits. Pulse in egg yolk and vanilla until large clumps form. Transfer dough to pan, press it into bottom and up sides. Prick bottom all over, then freeze until firm. Line crust with foil, fill with dried beans. Bake until set 25 min. then remove foil and beans. Continue baking until golden 15 min. Let cool. MAKE CARAMEL FOR FILLING---Combine sugar, 1/4 cup water and salt in a pan, stirring until sugar dissolves. Cook until amber. Remove from heat, whisk in cream, butter and vanilla. Return to heat, simmer until thick. Let cool 5 min. Whisk eggs and flour in a bowl, then whisk in caramel. Place crust on a baking sheet, arrange remaining pecans in bottom, add filling. Bake until set around the edge 35 min. Transfer to cool. Put chocolate in a microwave bowl, microwave in 30 second intervals until smooth. Drizzle over tart, let chocolate set before slicing, then SERVE...
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