Pecan Pie Tarte Recipe

Prepare the crust

In a bowl, mix flour, sugar, and salt. Cut in butter until mixture resembles coarse crumbs. Stir in ice water until dough comes together. Shape into a disk, wrap in plastic, and refrigerate for 30 minutes.

Bake the crust

Preheat the oven to 350°F (175°C). Roll out the chilled dough and fit it into a tart pan. Prick the bottom with a fork and bake for 15 minutes until lightly golden. Let cool.

Make the filling

In a mixing bowl, combine the molasses sugar, corn syrup, eggs, vanilla extract, and salt. Whisk until well blended. Stir in the chopped pecans.

Fill the crust

Pour the pecan filling into the cooled tart crust. Bake for 40-45 minutes until the filling is set and slightly puffed. Let cool completely.

Prepare the creme anglaise

In a saucepan, heat the cream and split vanilla bean until just boiling. In a bowl, whisk egg yolks and sugar. Slowly add the hot cream to the yolk mixture, whisking constantly. Return to the pan and cook over low heat until thickened. Strain and cool.

Make the chantilly

In a mixing bowl, whip heavy cream with powdered sugar and vanilla extract until soft peaks form.