Pecan tart with savory taste
The nutty taste! Instead of brown sugar, Muscovado is used for more flavorful pecan tart It has more delicious pecan tart with fructo oligosaccharide, one of the low-calorie sweeteners. (If you don't have it, you can use it in a 1:1 ratio.) You can eat it lightly
3 serving
Within 60 minutes
ggenienvksl85
Ingredients
  • Soft flour
    45g
  • almond
    5g
  • unsalted butter
    25g
  • Eggs
    1/2ea
  • Sugar powder
    15g
  • Salt
    little
  • pecan
    100~110g
  • Oligosaccharide
    35g
  • Sugar
    40g
  • egg
    30g
  • unsalted butter
    20g
  • Salt
    little
Cooking Steps
STEP 1/12
Preparing ingredients
pecan, muscovado, fructo oligosaccharide, egg (egg), salt-free butter, salt
STEP 2/12
Pre-treatment of pecans - Boil pecans in the first boiling water for 1 to 2 minutes To remove impurities, astringency, and damp odors from nuts (If nuts have passed the state, go through the pretreatment process)
STEP 3/12
After the first pre-treatment process, strain the sieve to remove moisture
STEP 4/12
After removing some moisture, place it in the oven pan and blow away the moisture - bake for 10 to 20 minutes at 2nd 100 degrees (preheat may be omitted)
STEP 5/12
Cut into appropriate sizes after completing the second round
STEP 6/12
Making peeling ingredients Boil butter, muscovado, fructo oligosaccharide, and salt in a pot
STEP 7/12
Time of completion - When it boils, it's complete. Stir it so that it doesn't stick to the floor
STEP 8/12
Cooling down the filling - Cool until there is a bit of heat. After cooling down, add eggs and mix evenly If the egg is cooked, filter it through a sieve and remove it before working
STEP 9/12
Take an appropriate amount of tartji dough into a muffin mold and mold it
(Corn cookie tart - refer to dough)
STEP 10/12
Fill the tart paper with cut pecans so that it doesn't overflow
STEP 11/12
Then, fill it with an appropriate amount of filling Don't fill it up right away, but fill it up while looking at the state of seepage (about 80%)
STEP 12/12
Bake at 170 degrees for 30-35 minutes (180 degrees 10 minutes preheating) After baking, cool until there is a little heat left and remove from the mold (removing immediately may separate the filling and tart paper)
It's good to use walnuts instead of pecans But you have to make walnuts with delicious walnuts to make them taste clean and delicious~~ Be careful because the unique taste and smell of old walnuts harm the taste even through the pretreatment process!
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