Pecan nut tart with coffee-caramel cream

Ingredients

Directions

1. 1

   For the dough, mix flour, 2 tablespoons of sugar, vanillin sugar and baking powder. Cut 125 g butter into small cubes. Add butter and 60 ml water and work into a smooth dough first with the kneading hooks of the hand mixer, then with cold hands. Wrap in cling film and chill for about 1 hour. Roll out the dough between two sheets of baking paper to a circle (30 cm Ø).

2. 2

   Place the dough in a greased and flour-spread tart tin with lift-off base (26 cm Ø). Prick the base evenly with a fork. Line with baking paper, spread peas on top. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 30 minutes. Remove baking paper and peas. For the cream, boil 250 g butter, 400 g cream, syrup and coffee powder. Simmer at medium heat for about 25 minutes while stirring constantly until creamy. Roast the nuts in a pan without fat while turning for about 4 minutes. Toffees and nuts, up to 20 nuts for decoration, chop and fold into the cream. Fill the cream into the tart.

3. 3

   Simmer at medium heat for about 25 minutes while stirring constantly until creamy. Roast the nuts in a pan without fat while turning for about 4 minutes. Toffees and nuts, up to 20 nuts for decoration, chop and fold into the cream. Fill the cream into the tart. Let it cool down. Chill the tart for about 1 hour. Decorate with remaining nuts and cut into 20 pieces

4. 4

   2 1/2 hours waiting time