German Pecan Tart
A rich and indulgent German-inspired pecan tart with a buttery crust and a gooey pecan filling. Perfect for any dessert occasion.
Ingredients
- ●1 cup Pecan halves
- ●2 cups All-purpose flour
- ●1/2 cup Cold unsalted butter, cut into small pieces
- ●1/2 cup Granulated sugar
- ●2 large Eggs
- ●1/2 cup Heavy cream
- ●2 tablespoons Pure Canadian maple syrup
- ●1 teaspoon Pure vanilla extract
- ●1/4 teaspoon Salt
Instructions
- 1
Preheat the oven to 375°F (190°C).
- 2
In a medium bowl, whisk together the flour, sugar, and salt. Add the cold butter and use a pastry blender or your fingers to work it into the flour mixture until it resembles coarse crumbs.
- 3
Press the mixture into the bottom and up the sides of a 9-inch tart pan with a removable bottom.
- 4
Bake the crust for 20-25 minutes, or until it is lightly golden brown.
- 5
In a large bowl, whisk together the eggs, heavy cream, maple syrup, and vanilla extract.
- 6
Add the pecan halves to the bowl and stir until they are well coated with the egg mixture.
- 7
Pour the pecan mixture into the baked tart crust and smooth the top.
- 8
Bake the tart for an additional 25-30 minutes, or until the filling is set and the pecans are caramelized.
- 9
Remove the tart from the oven and let it cool completely on a wire rack.
- 10
Once the tart is cool, refrigerate it for at least 2 hours before serving.