Email to Gillian Scarlett      

Recipe Categories: gilly's HOME PAGEAPPETIZERS BarCookies BBQ Beans BEVERAGES BREAD BREAKFAST BROWNIES BRUNCH burgers CAKESandPIES CANDY CASSEROLES Cheesecakes chicken CHILI COOKIES CROCKPOT DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD LOWCARB MEATS MUFFINS NACHOS PASTA PASTASALAD PASTRIES PIES PIZZA Potatoes potatoes POTATOSALADS POULTRY QUICHE RICE SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS Stuffing TARTS VEGETABLES VEGETARIAN

Pecan Custard Tart




Source of Recipe


joy of baking


List of Ingredients




Pastry Crust:

1 cup (140 grams) all purpose flour

1/3 cup (72 grams) light brown sugar

1/2 cup (113 grams) cold unsalted butter, cut into pieces

Custard:

1/3 cup mascarpone cheese

1/3 cup (72 grams) light brown sugar

2 large eggs

1/2 teaspoon pure vanilla extract

2/3 cup (160 ml) half-and-half cream

1 1/4 cups (125 grams) pecans, toasted and coarsely chopped



Recipe




Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Place pecans on a baking sheet and bake for 6-8 minutes or until lightly browned and fragrant. Cool on a wire rack and then chop coarsely. Set aside.

FOR PASTRY CRUST: In a food processor, place the flour and sugar and process to combine. Add the cut up butter and pulse until the pastry starts to come together and form clumps. Place the pastry into a 8-9 inch (20-23 cm) 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.) Pierce the bottom of crust with the tines of a fork. (This will prevent the pastry crust from puffing up while it bakes.) Place the pastry crust in the freezer for 15 minutes to chill. (This will help prevent the crust from shrinking when it bakes.)

While the pastry chills, preheat the oven to 425 degrees F (220 degrees C) and place rack in center of oven.

When the pastry has chilled, place the tart pan on a larger baking pan and bake until crust is golden brown, about 12 - 14 minutes. Remove from oven and place the tart pan on a wire rack to cool while you make the filling.

FOR FILLING: In a food processor or electric mixer place the mascarpone cheese and sugar and process until smooth. Add eggs, one at a time, and process until thoroughly combined. Add vanilla extract and half-and-half cream and process until well blended and smooth.

Evenly distribute the chopped pecans over the pre baked tart sheet. Gently pour the filling over the pecans and bake for approximately 25 minutes or until filling is set. Transfer tart to wire rack to cool. Serve warm with softly whipped cream or vanilla ice cream.

Store leftovers in the refrigerator. Reheat.