Fall is synonymous with cozy moments, falling leaves, and of course, indulgent treats. Pecan pie is a staple during this season, known for its nutty sweetness and rich texture. But who says we can’t take this classic and elevate it a notch? Enter the Vanilla Pecan Tart – where the comforting flavors of a pecan pie meet the refined elegance of a French tart.
The Evolution of the Pecan Tart
Traditionally, pecan pies are filled with a mixture of pecans, corn syrup, sugar, and eggs. It’s undeniably delicious, but there’s always room to innovate in the world of baking. By revamping this well-loved dessert, we not only retain its essence but introduce an exciting twist that captures the charm of both old and new.
Base of the Tart: Pâte Sucrée
Our journey begins with the base. Instead of the conventional pie crust, this recipe utilizes the sophisticated Pâte Sucrée, a sweet tart dough with a buttery and crumbly texture. It’s the perfect foundation for our elevated tart.
Ingredients (with Conversion):
Crafting the Filling
This tart’s heart lies in its luscious filling. Combining pecans with the deep notes of maple syrup and brown sugar creates a symphony of flavors. The vanilla extract introduces a subtle, fragrant undertone that complements the nuttiness. As for the melted butter and corn syrup? They ensure a smooth and gooey texture that’s simply irresistible.
Ingredients:
- 1 cup (approximately 99g) chopped pecans
- 2 medium eggs
- 1/4 cup light corn syrup
- 40g (approximately 3 tbsp) maple syrup
- 4 tbsp (around 50g) brown sugar
- 1 tsp. vanilla extract
- 1/8 cup (approximately 28g or 2 tbsp) melted butter (cooled down)
Topping It Off: Vanilla Whipped Ganache
Just when you think this tart can’t get any better, it does. Crowned with a layer of Vanilla Whipped Ganache, this dessert transforms into a velvety wonder. The gentle hint of vanilla in the ganache mirrors the vanilla in the filling, creating a seamless blend of flavors.
Ingredients (with Conversion):
- Vanilla Whipped Ganache for topping
Baking & Serving
Once your Pâte Sucrée is ready, pre-bake it until it’s lightly golden. Prepare the filling by mixing together the chopped pecans, eggs, both syrups, brown sugar, vanilla extract, and cooled melted butter. Pour this mixture into the pre-baked tart shell and bake until the filling sets.
Once cooled, top the tart with a generous layer of Vanilla Whipped Ganache. The silky ganache contrasts beautifully with the textured pecan filling, offering a bite that’s both creamy and crunchy.
Revamping The Classic
Fall invites innovation into our kitchens. While the classic pecan pie has its own charm, the Vanilla Pecan Tart is about taking those familiar flavors and presenting them in a contemporary, sophisticated manner. The pâte sucrée offers a rich and crumbly base, the pecan filling pays homage to tradition, and the vanilla whipped ganache introduces an elegant finish.
Conclusion
This Vanilla Pecan Tart is more than just a dessert; it’s a celebration of fall. Each bite encapsulates the spirit of the season, blending the warmth of tradition with the excitement of something new. So, the next time you’re looking to bake something special this season, remember this recipe. It’s a delightful twist on the classic, perfect for any fall gathering or a cozy evening with a cup of tea.
Vanilla Pecan Tart
Ingredients
Pâte Sucrée
- 200 g 2 cups all-purpose flour
- 45 g 1 1/2 tbsp almond powder
- 80 g 2/3 cups powdered sugar
- 2 g 1/4 tsp salt
- 120 g 8 tbsp unsalted butter room temperature (but not melted)
- 1 medium egg
- 1 tsp vanilla extract
Pecan Filling
- 1 cup approximately 99g chopped pecans
- 2 medium eggs
- 1/4 cup light corn syrup
- 40 g approximately 3 tbsp maple syrup
- 4 tbsp around 50g brown sugar
- 1 tsp. vanilla extract
- 1/8 cup approximately 28g or 2 tbsp melted butter (cooled down)
Vanilla Whipped Ganache
- 250 g 8.8 oz 1 cup + 2 tbsp warm heavy whipping cream (35% fat)
- 250 g 8.8 oz 1 cup + 2 tbsp cold heavy whipping cream (35% fat)
- 250 g 8.8 oz 1 3/8 cup white chocolate chips or chunks
- 50 g 1.8 oz 2 tbsp + 2 tsp 200 bloom gelatin powder (2 tbsp. water mixed with 2 tsp. gelatin powder with 200 bloom strength )
- 1 tsp. vanilla extract
Instructions
Pâte Sucrée
- Preparation: Before starting, ensure your butter is at room temperature but not melted.
- Sift the Dry Ingredients: Into a large mixing bowl, sift the all-purpose flour, almond powder, powdered sugar, and salt. This helps to remove any lumps and aerate the mixture.
- Butter Time: Add the room temperature butter to the sifted dry ingredients. Using a paddle attachment (or by hand with a pastry blender), mix on low speed until the mixture resembles a sandy texture.
- Egg & Vanilla Fusion: In a separate bowl, whisk together the egg and vanilla extract. Slowly incorporate this wet mixture into the sandy flour and butter combo.
- Mix Until Combined: Continue to mix on low speed just until the dough comes together. Be cautious not to overmix; you want it to just incorporate.
- Chilling Phase: Shape the dough into a flat disk, wrap it in plastic, and let it relax in the refrigerator for about 3 hours, or until it's firm.
- Rolling Out: On a floured surface, roll out the chilled dough to fit your tart pan. If the dough has become too soft or melty, place it back in the fridge for an additional 10-15 minutes to firm up before baking.
- Baking: Preheat your oven to 170°C (340°F). Place the rolled-out dough in your tart pan and poke a few holes with a fork to prevent puffing. Bake for 8-10 minutes or until it turns a lovely shade of golden brown.
- Cool & Fill: Allow the tart crust to cool completely before filling with your choice of delicious fillings.
Pecan Filling
- In a mixing bowl, combine eggs, light corn syrup, maple syrup, brown sugar, and vanilla extract. Mix well.
- Slowly pour the cooled melted butter into the mixture, ensuring it's incorporated evenly.
- Add chopped pecans into the pre-baked tart shell, spreading it out evenly.
- Pour the liquid filling over the pecans.
- Lower the oven temperature at 170'C and bake for about 25 minutes or until the filling has set.
- Once baked, remove from oven and allow to cool completely.
Vanilla whipped ganache
- In a small bowl, combine gelatin with cold water. Allow the gelatin to bloom for about 5 minutes.
- In a saucepan, heat the 250g heavy whipping cream until it reaches a gentle simmer.
- In a tall glass or container, place white chocolate chips/ chunks, vanilla extract, and the bloomed gelatin, pour in warm heavy whipping cream and let it sit for 2-3 minutes. Stir until fully dissolved.
- Use an immersion blender to make an even smoother consistency. While blending pour in the cold cream.
- Keep blending until fully combined.
- Transfer to a container and cover it with plastic wrap, making sure that the plastic touches the surface of the mixture to prevent it from forming a skin.
- Refrigerate for 6 hrs, preferably overnight.
- Once chilled, transfer it to a mixing bowl and whip it using an electric beater until you reach the desired consistency.
Assembly
- Once cooled, spread a generous layer of Vanilla Whipped Ganache over the top of the tart.
- You can use different piping tips. You can play around with the decorations
- You ca also place some whole pecans on the top to decorate.
- Serve and enjoy!
