Pecan Tart

Kiki Fisher

Recipe By Kiki Fisher

Cooking and Prep: 50 m
Serves: 8
Contains:

Preference: Dairy
Difficulty: Easy
Occasion: Shavuot , Chanukah
Diet: Vegetarian , Pescetarian
Source: Whisk by Ami Magazine

Ingredients (7)

Crust

1 cup (2 sticks) butter, at room temperature
6 ounces (3/4 package) brick-style cream cheese, at room temperature
2 cups flour

Filling

4 eggs
3 tablespoons butter, melted
1 teaspoon Gefen Vanilla Extract

X

Gefen Pure Vanilla Extract
1 and 1/2 cups chopped pecans, plus extra for garnish

Start Cooking

Crust

Preheat oven to 350°F.
In a large bowl, mix crust ingredients well by hand until they form a dough.
If preparing small individual tarts, form into one-inch balls. If preparing one large tart, roll out the dough a bit bigger than your tart pan (I used a Wilton 11- x 1.125-inch pan).
Press the dough well into the pan and up the sides.

Filling

In a medium bowl, combine filling ingredients.
Pour into crust and garnish with additional pecans. Bake 30 to 35 minutes for a large tart.
To prepare small tarts, spoon one teaspoon filling into shell and top with a whole pecan. Bake small tarts for 20 to 25 minutes.

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