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Butterscotch Pecan Tart With Scotch-Spiked Whipped Cream Recipe

Butterscotch Pecan Tart With Scotch-Spiked Whipped Cream Recipe

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Butterscotch Pecan Tart With Scotch-Spiked Whipped Cream

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Ingredients:

Serving

1 3/4 cups all-purpose flour
1/3 cup sugar
1/2 tsp fine sea salt
1/2 cup chilled unsalted butter, cut into 1/4-inch cubes
2 tbsp heavy whipping cream
1 large egg yolk
6 tbsp unsalted butter
3/4 cup packed golden brown sugar
1/2 cup heavy whipping cream
4 large egg yolks
2 tbsp all-purpose flour
1 tsp vanilla extract
2 large egg whites, room temperature
1/4 tsp fine sea salt
1 1/4 cups pecans, toasted, coarsely chopped, divided
1 cup chilled heavy whipping cream
1 tbsp packed golden brown sugar
1 -2 tbsp scotch

Directions:

Crust.
Blend flour, sugar, and sea salt in processor. Add butter to processor; using on/off turns, blend until mixture resembles coarse meal. Whisk cream and egg yolk in small bowl to blend. Add cream mixture to processor; using on/off turns, blend until moist clumps form. Gather dough into ball; flatten into disk. Wrap in plastic and chill 1 hour. DO AHEAD Can be made 1 day ahead. Keep chilled. Let dough soften slightly at room temperature before rolling out.
Roll out dough disk on lightly floured surface to 14-inch round. Transfer to 9-inch-diameter tart pan with removable bottom. Press dough firmly onto bottom and up sides of pan. Trim dough overhang, allowing 1/4 inch of dough to extend above sides of pan. Pierce crust all over with fork. Freeze until firm, 10 to 15 minutes.
Preheat oven to 350°F Line crust with foil and fill with dried beans or pie weights. Bake crust until sides are set and light golden, about 35 minutes. Remove foil and beans. Continue to bake crust until golden and cooked through, about 15 minutes longer. Cool crust in pan on rack. Maintain oven temperature.
Filling.
Cook butter in heavy small skillet over medium-high heat until beginning to brown, about 2 1/2 minutes. Add brown sugar and whipping cream and bring to boil, whisking to blend. Boil 1 minute. Transfer butterscotch to medium bowl and cool to lukewarm, stirring occasionally, about 30 minutes.
Whisk egg yolks and flour in another medium bowl to blend. Whisk in vanilla. Gradually add yolk mixture to butterscotch; whisk until filling is smooth. Using electric mixer, beat egg whites and sea salt in large bowl until soft peaks form. Fold whites into filling in 2 additions.
Spread 1 cup toasted pecans over bottom of crust; pour filling evenly over pecans. Sprinkle 1/4 cup pecans over.
Bake tart until filling is set in center and top is deep brown, 26 to 28 minutes. Transfer tart to rack and cool in pan at least 2 hours. DO AHEAD Can be made 2 days ahead. Cool completely. Cover and store at room temperature.
Scotch-spiked whipped cream.
Beat cream, brown sugar, and 1 tablespoon Scotch in large bowl until soft peaks form, adding 1 more tablespoon Scotch, if desired.
Remove sides from tart pan. Cut tart into wedges and serve with Scotch-spiked whipped cream.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	628.98 Kcal (2633 kJ)
Calories from fat	436.42 Kcal
		% Daily Value*
Total Fat	48.49g	75%
Cholesterol	164.49mg	55%
Sodium	236.97mg	10%
Potassium	241.77mg	5%
Total Carbs	43.13g	14%
Sugars	21.19g	85%
Dietary Fiber	3.38g	14%
Protein	9.91g	20%
Vitamin C	1.3mg	2%
Vitamin A	0.2mg	7%
Iron	1.8mg	10%
Calcium	72.9mg	7%

Amount Per 100 g
Calories	426.59 Kcal (1786 kJ)
Calories from fat	295.99 Kcal
		% Daily Value*
Total Fat	32.89g	75%
Cholesterol	111.56mg	55%
Sodium	160.72mg	10%
Potassium	163.97mg	5%
Total Carbs	29.26g	14%
Sugars	14.37g	85%
Dietary Fiber	2.29g	14%
Protein	6.72g	20%
Vitamin C	0.9mg	2%
Vitamin A	0.1mg	7%
Iron	1.2mg	10%
Calcium	49.4mg	7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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