Eggless Caramel Pecan Tart
- ½ cup butter (113 grams/ 8 tbsp)
- ⅓ cup castor sugar
- 1 cup all purpose flour
- ¼ cup rolled oats
- ⅔ cup granulated sugar
- ¼ cup water
- 6 tablespoons butter
- ½ cup heavy cream, cold
- 1 cup pecans
- In a bowl, cream butter and sugar.
- Mix in flour and oats and beat until the dough begins to come together.
- Knead the dough and chill in the freezer for 15 minutes or until the dough is firm.
- Roll out the dough and line a 9" tart pan with the rolled out dough. Chill in the freezer for another 15 minutes. Pre-heat the oven to 180C.
- Use a fork to prick the chilled tart shell and bake at 180C for 10 minutes until the tart shell is golden-brown.
- To make the filling, cook sugar and water in a saucepan set over medium heat until it turns into an amber color.
- Bring it off-heat and immediately add the cream. The mixture will bubble vigorously, so be careful.
- Mix in the butter while the caramel is still hot.
- Pour the caramel into the tart shell. Arrange the pecans on top.
- Bake the tart for another 15 minutes.
Recipe by Bake with Shivesh at https://bakewithshivesh.com/caramel-pecan-tart/
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