Pecan Tart - 山核桃挞

Love at first bite instead of love at first sight for this pecan tarts..:D Thanks to my dear 'sil' Gek brought this home when she came back for her holidays in May. When she told me she is going to bring home some pecan tarts. I quickly request her to buy some pecan nuts for me..:p
Pecan nuts over here are very very very expensive. It is like RM90+ a kilo. What do you think of that price??? Crazy right??
When i am searching for a recipe that i like to bake in CS.com i found this Pecan Tarts recipe, i am so excited because i have pecan nuts and the rest of the ingredients too.

对这山核桃挞可是太喜欢了!! 自第一次吃过就念念不忘.:D 
是Gek嫂从奥洲回来度假时做了带回来的.
当想在Curtis Stone.com找个食谱时就看到了这山核桃挞的食谱. 又刚好Gek嫂有带了些山核桃回来给我. 就尝试做了这个山核桃挞. 我们这卖的美国山核桃太贵了. 1 公斤要RM90多呢!!

Can't cope with the linky time set by Cook Like a Star (Curtis Stone) but i am so wanted to link up this wonderful recipes (i actually have 2 recipes) of CS so i request Zoe to link me up..:p 

She is really nice .. she agreed

THANK YOU DEAR ZOE!!

Making the flaky crust is simple and it yield a love flaky and crumbly yummy crust. Just 'throw' all the dry ingredients into the blend bowl, pulse a few times until its resemble like bread crumbs. Then drizzle ice cold water, pulse again until it is moist and can easily holds into a rough dough. Shape it into a disc shape, wrapped with cling wrap refrigerate it for 30 minutes.
I made mine into five small mini tarts. My mini tart tin size is 8 cm in diameter.

Flaky crust, fudgy filling and crunchy nuts..YUM

咬一口吧!! 酥酥的饼皮,香香的山核桃    ^_^

香酥的饼皮陪上香脆的山核桃再来杯咖啡,太好了!!

PECAN TARTS
recipe source: curtisstone.com or here with a video clip 
serve: 6-8 
(i made full recipe for the crust and 1/3 of the filing recipe)

INGREDIENTS:
Flaky dough crust :

1 1/4 cups of all purpose flour

1/2 cup unsalted butter, chilled, cut into 1/2-inch pieces
1 tablespoon sugar
1/2 teaspoon salt
4 tablespoons (or more) ice water

Filling:

5 tablespoons unsalted butter
1 cup golden syrup **note 2
3/4 cup sugar
1/4 teaspoon salt
3 large eggs
2 cups pecan pieces
Whipped cream

For crust:

1. Combine first 4 ingredients in a food processor. 
2. Pulse until mixture resembles coarse crumbs. 
3. Drizzle 3 tablespoons ice water over mixture. 
4. Process just until moist clumps form, adding more water by teaspoonfuls if mixture is dry. 
5. Gather dough into ball.
6. Flatten into disk.
7. Wrap dough in plastic and refrigerate 30 minutes. (Can be prepared 1 day ahead. Keep refrigerated.)
8. Preheat oven to 400F/200C.
9. Roll out dough on a floured surface to a 10 inch round disk.
10. Transfer to 8 inch diameter glass pie dish.
11. Trim overhang to ¾ inch; fold under and crimp decoratively. Set aside.

For filling:

1. Melt the butter in a heavy small saucepan over medium heat and bring to a simmer.
2. Whisk until the butter is golden brown, about 2 minutes.
3. Pour the butter into a large bowl and cool to room temperature.
4. Whisk the golden syrup, sugar, and salt into the cooled brown butter to blend.
5. Whisk in the eggs 1 at a time.
6. Stir in the pecans. (i did not stir in the pecan nuts, i just add the nuts on top of the fillings and send to bake)
7. Pour the filling into the prepared crust.
8. Bake the pie for 10 minutes.
9. Decrease the heat to 350F/180C and continue baking the pie until the edges puff and the centre is just set, about 45 minutes longer. **note 1
10. Cool the pie on a cooling rack for at least 1 hour.
11. Serve the pie warm or at room temperature with whipped cream

**note 1 .. I baked mine (5 mini tarts) at 200C for 10 minutes and decrease heat to 180C and continue baking  until the edges puff and the centre is just set, about 28 minutes.

** note 2 ..If you can't find the Lyle's Golden Syrup called for this recipe by chef Curtis Stone, use two parts light corn syrup plus one part molasses or equal parts honey and corn syrup.

This post is link to Little Thunbs Up event, organised by Zoe from Bake for Happy Kids and me, my little favourite DIY , hosted by Yen from Eat your heart out, at this post.

Our Little Thumbs Up event starts on first Tuesday until the last day of the month but only for this month, we are starting on 1st August 2013. Please join us! To join, simply cook or bake any recipe with the theme of the month which is EGG for August 2013 and link with us at this post anytime until 30th Aug 2013. Don't forget your thumbs up or display this badge! And make sure that: (1) Your post must be a current post preferably within Aug 2013 . (2) Please mention Little Thumbs Up in your post and link back to Bake for Happy Kids, my little favourite DIY or/and Yen from Eat your heart out. For more details, please see this. 

What after August 2013? Jocerline from Butter. Flour and Me will be the next hostess of Sep 2013 and her theme is PANDAN! All the upcoming ingredient themes and hosts for the forthcoming months are listed at "Little Thumbs Up" side bar of my blog and hope that you can join in the fun of this event. Thumbs up! 

This post is also linked to the blog hop event, Cook like a Star, organised by me, Bake for Happy Kids, Baby Sumo from Eat your heart out and Grace from Life can be simple.