Pecan Nut Tart


Units %
Sweet Paste
Margarine New Mrs. J 434g 0
Fat Mandy's 434g 0
Icing Sugar 434g 0
Egg 87g 0
Pastarom Vanilla 9g 0
Cake flour 1302g 0
Sweet Paste total 0
Ambiante 658g 0
Margarine New Mrs. J 132g 0
Glucose 395g 0
White Sugar 658g 0
Egg 658g 0
Filling total 0
Pecan Nut Halves 650g 0
Topping total 0

Working Method

Sweet Paste
  1. Beat Mrs. J, Mandy,s and sugar until light and fluffy.
  2. Add egg and vanilla essence slowly till dispersed then mix in flour on slow till sides of bowl are clear.
  3. Roll sweet paste ± 3 mm thick, cut with a cake ring and line foil shape 3001p, trim edges.

  1. Melt cream, sugar , glucose and marg together. Cool mixture then add eggs and mix well into mixture.
  2. Pour 250g of the sauce into a tart base

  1. Place 65g of the pecan nuts on top in a pattern.
  2. Bake at 160° C -170° C for ± 40 minutes.

Baking Overview

About this recipe

Author: Chipkins Puratos

Complexity level:  


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