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Recipes > Pecan Tart

Pecan Tart

Rich and nutty, this Pecan Tart is filled with a gooey caramel-like pecan filling inside a crisp, buttery tart shell. The toasted pecans add a deep, roasted flavor, while the filling provides the perfect balance of sweetness and crunch. A delightful twist on the classic pecan pie, it’s perfect for any occasion.

Prep

2 hrs 30 mins

Bake

50 mins

Total

3 hrs 20 mins

Yield

7 inch tart

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Ingredients

Sugar Dough – 270g

  • RedMan Unsalted Butter (room temperature) 68328 120g
  • RedMan Plain Flour 1242 220g
  • RedMan Blanched Ground Almond 67539 30g
  • RedMan Cocoa Powder 213 30g
  • RedMan Icing Sugar 1410 90g
  • Himalayan Pink Sea Salt 64652 1g
  • Eggs (cold) 12088 60g

Pecan Tart – Chocolate Filling

  • RedMan Unsalted Butter (room temperature) 68328 28g
  • RedMan Golden Syrup 50216 125g
  • RedMan Fine Sugar 1416 110g
  • Bitter Chocolate Couverture 14770 90g
  • Egg 12089 90g
  • RedMan Walnuts Halves Pieces 56075 90g
  • RedMan Pecan Nut 991 50g

Featured Products

UNSALTED LACTIC BUTTER 250G (#68328)

UNSALTED LACTIC BUTTER 250G (#68328)

$5.60

GOLDEN SYRUP 490G (#50216)

GOLDEN SYRUP 490G (#50216)

$6.80

FINE SUGAR 1KG (#1416)

FINE SUGAR 1KG (#1416)

$2.15

BITTER CHOCOLATE COUVERTURE DROPLETS 1KG (#14770)

BITTER CHOCOLATE COUVERTURE DROPLETS 1KG (#14770)

$39.50

Instructions

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Method

  1. Mix all the ingredients together except the cold egg.
  2. Once everything is mixed, add in the egg.
  3. Keep in the freezer for 30 minutes.
  4. Roll in 2mm thin and pour into a 7-inch tart mould, then keep in the chiller.

Method

  1. Lightly toast the walnut, and let it cool down.
  2. Heat the butter, golden syrup, and sugar. Add in the dark chocolate and bring to a double boil.
  3. Slowly add in the egg to the melted chocolate mixture.
  4. Place the walnut into a blind-baked tart shell.
  5. Pour the chocolate filling to 80% and decorate with pecan nuts.
  6. Bake at 170°C with fan, middle lower rack for 45-50 minutes.

Similar Recipe

Macadamia Tart

Tips

Education

Baking School

Bake of the Week

Beat the heat with chocolate

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COCOA POWDER 1KG (#213)

23.40

PECAN NUT 1KG (#991)

36.60

PLAIN FLOUR UNBLEACHED 1KG (#1242)

2.65

ICING SUGAR SNOW WHITE 1KG (#1410)

3.95

FINE SUGAR 1KG (#1416)

2.15

GRADE A FRESH EGGS 10PC 650G (#12088)

4.25

GRADE A FRESH EGGS 30PC 1.95KG (#12089)

11.20

BITTER CHOCOLATE COUVERTURE DROPLETS 1KG (#14770)

39.50

GOLDEN SYRUP 490G (#50216)

6.80

CALIFORNIA WALNUT LIGHT HALVES & PIECES 1KG (#56075)

22.20

PINK HIMALAYAN SALT (FINE GRAIN) 100G (#64652)

2.25

BLANCHED GROUND ALMOND100G (#67539)

3.30

UNSALTED LACTIC BUTTER 250G (#68328)

5.60

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