Name: Pecan And Coffee Liqueur Tart
Yield: 4 servings
Ingredients: 1 cup flour; 8 tbsp cold butter, chopped; None None FOR THE FILLING; 3 tbsp butter, at room temperature; 1/4 cup demerara sugar; 1 tsp vanilla extract; 2 None eggs; 1 None egg yolk; 2 tbsp flour; 1 cup whole pecans; 1/2 cup coffee-flavoured liqueur; 1/4 cup dark corn syrup; None None Powdered sugar, whipped cream, to serve

1
Preheat the oven to 400u00b0F. Lightly grease a 9-inch tart pan with removable bottom.
2
Combine flour and butter in a food processor. Pulse until crumbs form. With motor running, gradually add 2 tbsp ice-cold water, until mixture comes together. Remove and form into a ball. Cover with plastic wrap and refrigerate for 20 mins.
3
Roll out pastry between 2 sheets of parchment paper to form an 12-inch round. Press pastry into prepared pan, trimming edges. Place a sheet of parchment paper on the pastry. Fill with dried beans or pie weights. Bake for 10 mins. Remove paper and weights. Bake for a further 6-8 mins.
4
Meanwhile, beat butter, sugar and vanilla in a large bowl with an electric mixer until pale and creamy. Add eggs and yolk, one at a time, beating well after each addition. Stir in flour. Add remaining ingredients, mixing well. Pour into pastry crust..
5
Bake for 10 mins. Reduce oven temperature to 325u00b0F. Bake a further 35-40 mins. Cool in pan on a wire rack. Remove rim of tart pan. Dust tart with powdered sugar and serve with whipped cream.

Pecan And Coffee Liqueur Tart

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