Black Treacle Pecan Tart

Sounds like a pecan pie to me but this black treacle tart is a sticky,gooey and nutty tart is a distance cousin of the famous pecan pie. Instead of baking them in a large pie dish, I opted for an individual mini tart shells. Mini sized desserts are always a better option to serve for a tea party as each person can have their own bite sized tarts for them.

Love the not so sweet crunchy and sticky filling in the case of buttery and flaky pie crust. One is definitely not enough with this delicious black treacle tart. The black treacle filling are rich and creamy on every bite. Serve with a dollop of cream on the top or as it own.

Ingredients

For The Pastry

2 cups all purpose flour
7/8 cup unsalted butter,chilled and cubed
1 cup confectioners sugar
2 egg yolks, lightly beaten

For The Filling

1/3 cup whole pecan nuts,roughly chopped
1 cup black treacles
1 large egg yolk, beaten
1/3 cup double cream
1 tsp vanilla extract

Methods

For The Pastry

In a food processor,pulse sugar and flour.

Add the cubed cold butter and pulse until the mixture resembles breadcrumbs. Add the egg yolks and pulse to combined.

Dust a clean working surface with flour and knead the dough for 10 seconds. Form the dough into disk, cover with plastic wrap and refrigerate for 1 hour.

Cut the dough into 8-10 equal sized pieces. Place a piece of the pastry in a tart shell and using your fingers, work the dough from bottom of the tart shell making sure all the sides are well covered. Trim excess pastry on the edges. Repeat with the remaining pastry.

Cover the pastry shells with plastic wrap and refrigerate for an hour.

Preheat oven at 220' C. Remove the plastic wrap and place the tart shells on baking tray. Poke the bottom of the pastry with fork evenly to release air bubbles.Bake for 10 minutes.

Remove from oven and cool completely on a cooling rack

For The Filling

In a bowl, combine black treacle,chopped pecan,cream and vanilla extract. Add egg yolk and stir.

Pour the filling into the cooled pastry shell and bake in a 150' C oven for 25-30 minutes. Remove from oven and cool on wire rack