Butterscotch Pecan Tart with Scotch-Spiked Whipped Cream

Name: Butterscotch Pecan Tart with Scotch-Spiked Whipped Cream
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 10
Cuisine: Global
Ingredients: 2 Tbsps all purpose flour; 2 larges egg whites, room temperature; 1 large egg yolk; 4 larges egg yolks; 1 Tbsp (packed) golden brown sugar; 237 milliliters chilled heavy whipping cream; 296 milliliters pecans, toasted, coarsely chopped, divided Scotch-Spiked; 1 Tbsp Scotch; 0 teaspoons fine sea salt; 79 milliliters sugar; 6 Tbsps (3/4 stick) unsalted butter; 1 teaspoon vanilla extract

Butterscotch Pecan Tart with Scotch-Spiked Whipped Cream might be just the dessert you are searching for. One portion of this dish contains approximately 4g of protein, 27g of fat, and From preparation to the plate, this recipe takes about 45 minutes. A mixture of vanillan extract, sugar, golden brown sugar, and a handful of other ingredients are all it takes to make this recipe so tasty. It is a good option if you're following a vegetarian diet.

Instructions

Blend flour, sugar, and sea salt inprocessor.

Ingredients you will need

Sea Salt

All Purpose Flour

Sugar

Add butter to processor; usingon/off turns, blend until mixture resemblescoarse meal.

Ingredients you will need

Butter

Whisk cream and egg yolk insmall bowl to blend.

Ingredients you will need

Egg Yolk

Cream

Equipment you will use

Whisk

Bowl

Add cream mixture toprocessor; using on/off turns, blend untilmoist clumps form. Gather dough into ball;flatten into disk. Wrap in plastic and chill1 hour. DO AHEAD: Can be made 1 day ahead.Keep chilled.

Ingredients you will need

Cream

Dough

Wrap

Let dough soften slightly atroom temperature before rolling out.

Ingredients you will need

Dough

Roll out dough disk on lightly flouredsurface to 14-inch round.

Ingredients you will need

Dough

Roll

Transfer to9-inch-diameter tart pan with removablebottom. Press dough firmly onto bottomand up sides of pan. Trim dough overhang,allowing 1/4 inch of dough to extend abovesides of pan. Pierce crust all over with fork.Freeze until firm, 10 to 15 minutes.

Ingredients you will need

Crust

Dough

Equipment you will use

Tart Form

Frying Pan

Preheat oven to 350°F. Line crust withfoil and fill with dried beans or pie weights.

Ingredients you will need

Dried Beans

Crust

Equipment you will use

Oven

Bake crust until sides are set and lightgolden, about 35 minutes.

Ingredients you will need

Crust

Equipment you will use

Oven

Remove foil andbeans. Continue to bake crust until goldenand cooked through, about 15 minuteslonger. Cool crust in pan on rack. Maintainoven temperature.

Ingredients you will need

Crust

Equipment you will use

Oven

Aluminum Foil

Frying Pan

Cook butter in heavy smallskillet over medium-high heat untilbeginning to brown, about 21/2 minutes.

Ingredients you will need

Butter

Add brown sugar and whipping creamand bring to boil, whisking to blend. Boil1 minute.

Ingredients you will need

Brown Sugar

Equipment you will use

Whisk

Transfer butterscotch to mediumbowl and cool to lukewarm, stirringoccasionally, about 30 minutes.

Ingredients you will need

Butterscotch

Whisk egg yolks and flour in anothermedium bowl to blend.

Ingredients you will need

Egg Yolk

All Purpose Flour

Equipment you will use

Whisk

Bowl

Whisk in vanilla.Gradually add yolk mixture to butterscotch;whisk until filling is smooth. Using electricmixer, beat egg whites and sea salt in largebowl until soft peaks form. Fold whites intofilling in 2 additions.

Ingredients you will need

Butterscotch

Egg Whites