Rich and nutty, this Pecan Tart is filled with a gooey caramel-like pecan filling inside a crisp, buttery tart shell. The toasted pecans add a deep, roasted flavor, while the filling provides the perfect balance of sweetness and crunch. A delightful twist on the classic pecan pie, it’s perfect for any occasion.

Prep

2 hrs 30 mins

Bake

50 mins

Total

3 hrs 20 mins

Yield

7 inch tart

Ingredients

Sugar Dough - 270g
• RedMan Unsalted Butter (room temperature) | 68328 | 120g
• RedMan Plain Flour | 1242 | 220g
• RedMan Blanched Ground Almond | 67539 | 30g
• RedMan Cocoa Powder | 213 | 30g
• RedMan Icing Sugar | 1410 | 90g
• Himalayan Pink Sea Salt | 64652 | 1g
• Eggs (cold) | 12088 | 60g

Pecan Tart - Chocolate Filling
• RedMan Unsalted Butter (room temperature) | 68328 | 28g
• RedMan Golden Syrup | 50216 | 125g
• RedMan Fine Sugar | 1416 | 110g
• Bitter Chocolate Couverture | 14770 | 90g
• Egg | 12089 | 90g
• RedMan Walnuts Halves Pieces | 56075 | 90g
• RedMan Pecan Nut | 991 | 50g

Instructions

**Method**
1. Mix all the ingredients together except the cold egg.
2. Once everything is mixed, add in the egg.
3. Keep in the freezer for 30 minutes.
4. Roll in 2mm thin and pour into a 7-inch tart mould, then keep in the chiller.

**Method**
1. Lightly toast the walnut, and let it cool down.
2. Heat the butter, golden syrup, and sugar. Add in the dark chocolate and bring to a double boil.
3. Slowly add in the egg to the melted chocolate mixture.
4. Place the walnut into a blind-baked tart shell.
5. Pour the chocolate filling to 80% and decorate with pecan nuts.
6. Bake at 170°C with fan, middle lower rack for 45-50 minutes.