Butterscotch Pecan Tart with Scotch-Spiked Whipped Cream

Ingredients

  • 1 ¾ cups all purpose flour
  • 1/3 cup sugar
  • ½ teaspoon fine sea salt
  • ½ cup (1 stick) chilled unsalted butter, cut into ¼-inch cubes
  • 2 tablespoons heavy whipping cream
  • 1 large egg yolk
  • 6 tablespoons (¾ stick) unsalted butter
  • + 11 more ingredients
    • ¾ cup (packed) golden brown sugar
    • ½ cup heavy whipping cream
    • 4 large egg yolks
    • 2 tablespoons all purpose flour
    • 1 teaspoon vanilla extract
    • 2 large egg whites, room temperature
    • ¼ teaspoon fine sea salt
    • 1 ¼ cups pecans, toasted , coarsely chopped, divided Scotch-Spiked
    • 1 cup chilled heavy whipping cream
    • 1 tablespoon (packed) golden brown sugar
    • 1 to 2 tablespoons Scotch

1. For crust: Blend flour, sugar, and sea salt in processor. Add butter to processor; using on/off turns, blend until mixture resembles coarse meal. Whisk cream and egg yolk in small bowl to blend. Add cream mixture to processor; using on/off turns, blend until moist clumps form. Gather dough int...

View full recipe at SpringPad

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