Pecan and Bourbon Tart from Le Caprice by AA Gill and Mark Hix
To make the filling mix all the ingredients, except the pecan nuts, in a food-processor until smooth. Then fold in the pecan nuts and mix well. To assemble, roll the sable pastry on a floured table...
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Cooking tools:
- Food processor
- Mixing bowl
- Spatula
- Rolling pin
- Tart pan
- Chef's knife
- Refrigerator
Ingredients
- 270 g golden syrup
- 200 g soft brown sugar
- 3 medium eggs
- 400 g sablé pastry
- 1 tsp vanilla essence
- 300 g pecan nuts, roughly chopped
- 100 g melted unsalted butter
- pinch of salt
- 120 ml Bourbon whiskey
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