Pecan And Coffee Liqueur Tart - cooking recipe

Ingredients

1 cup flour
8 tbsp cold butter, chopped
None None FOR THE FILLING
3 tbsp butter, at room temperature
1/4 cup demerara sugar
1 tsp vanilla extract
2 None eggs
1 None egg yolk
2 tbsp flour
1 cup whole pecans
1/2 cup coffee-flavoured liqueur
1/4 cup dark corn syrup
None None Powdered sugar, whipped cream, to serve

Preparation

Preheat the oven to 400\u00b0F. Lightly grease a 9-inch tart pan with removable bottom.
Combine flour and butter in a food processor. Pulse until crumbs form. With motor running, gradually add 2 tbsp ice-cold water, until mixture comes together. Remove and form into a ball. Cover with plastic wrap and refrigerate for 20 mins.
Roll out pastry between 2 sheets of parchment paper to form an 12-inch round. Press pastry into prepared pan, trimming edges. Place a sheet of parchment paper on the pastry. Fill with dried beans or pie weights. Bake for 10 mins. Remove paper and weights. Bake for a further 6-8 mins.
Meanwhile, beat butter, sugar and vanilla in a large bowl with an electric mixer until pale and creamy. Add eggs and yolk, one at a time, beating well after each addition. Stir in flour. Add remaining ingredients, mixing well. Pour into pastry crust..
Bake for 10 mins. Reduce oven temperature to 325\u00b0F. Bake a further 35-40 mins. Cool in pan on a wire rack. Remove rim of tart pan. Dust tart with powdered sugar and serve with whipped cream.