![]() ![]() This was amazing! I even made the dough (I am not a baker so normally avoid this part), but it proved to be extremely simple (and tasty). This was amazing and so easy to make, even my older brother (who is seventeen and normally picky and critical) loved it! And to the people who completely change the recipe and then wonder why it doesn't taste good.do you see the correlation between altering a recipe you've never tried before and getting bad results? The crust was so easy to make, and I froze the other half. Wow!!!!! This is fantastic!! Served this at Christmas dinner.everyone loved it. I don't know what, but it didn't work for me as is. The biggest dud of the recipe was the crème fraishe topping. If I were to make it again, I think I would stick with bittersweet chocolate, and only dark corn syrup. This recipe was OK.It was not cloyingly sweet like some pecan recipes, but it was not particularly outstanding either. They must be used to just eating sugar all day long, as its pretty damn sweet). You don't need too much sugar though as the pie itself is pretty sweet to begin with (I'm not sure why another poster said its not that sweet. I usually add vanilla and a little sugar to the whipped cream to make it pop more. I have seen what others posted and I would agree that the whipped cream is a little flat. I have made it several times and everyone raves about it. Serve warm or at room temperature with bourbon whipped crème fraîche. DO AHEAD: Bourbon whipped crème fraîche can be made 4 hours ahead. Step 7īeat cream, crème fraîche, and bourbon until soft peaks form. DO AHEAD: Tart can be made 8 hours ahead. Transfer tart to a wire rack let cool for at least 30 minutes. Step 5īake tart until filling is just set in center, 45-50 minutes. Pour filling slowly and evenly over nuts. Place pecan halves in concentric circles over chopped pecans and chocolate. Spread chopped pecans in an even layer over prepared tart shell. Whisk in warm brown butter, then eggs whisk to blend. Whisk sugar, both corn syrups, and salt in a large bowl. Cook, swirling pan a few times, until butter browns and smells nutty, about 5 minutes. Scrape in seeds from vanilla bean add bean. Place butter in a small skillet over medium heat. Spread out chopped pecans in a single layer on a rimmed baking sheet and toast, stirring once or twice, until lightly browned and aromatic, 8-10 minutes. Transfer crust to tart pan press onto bottom and up sides of pan. Roll out Pâte Sucrée disk on a lightly floured work surface to a 1/8"-thick round, dusting with flour as necessary to prevent sticking. ![]()
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