Recipe credit to: U.S. Pecans
Pastry
Ingredients
- 2 cups New Mexico pecans
- 3/4 cup sugar
- 3 cups flour
- 2 sticks (1 cup) unsalted butter, cut into pieces, softened
- 1 egg
- 1 teaspoon vanilla extract
Filling and Garnish
Ingredients
- 2 eggs
- 12 ounces of goat cheese, crumbled
- 1 cup heavy cream
- 1/2 cup honey
- Pecan halves, lightly toasted
Directions
- For the pastry, combine the pecans and sugar in a food processor. Process until the pecans are finely chopped. Add the flour and butter to the food processor, then process until mixed. Whisk the egg and vanilla extract together in a separate bowl. Once the egg mixture is whisked, add to the food processor and process until the dough forms.
- Divide the dough into three equal portions. Press one portion into an 8-inch tart pan with a removable bottom. Chill for 30 minutes or longer. Save the remaining two portions of dough by freezing for future use.
- Preheat the oven to 350 ℉. Bake the tart for 25 minutes or until golden brown. Cool in the pan on a wire rack.
- For the filling, whisk together the eggs, goat cheese, heavy cream, and honey. A food processor makes this step extremely easy. Pour the filling into the baked tart shell. Bake at 350 ℉ for 25 to 35 minutes or until set. Chill in the refrigerator for 4 to 6 hours.
- Decorate the top of the tart by making a ring with the pecan halves and finish garnishing with honey. Remove sides of the tart pan and serve.