I got this recipe from a bakery I worked in for a while. It’s a very good caramel recipe, perfect with nuts. You will love baking this pecan pie for Thanksgiving and it is just great for tea time. If you’re fond of toffee, here you go!
Prep: 1 hour
Baking: 15 to 20 minutes
Makes a 9.5 inches diameter pie
Sweet crisp pastry dough
- 1 and 2/3 cup flour
- 3/4 cup butter
- 1/2 tsp salt
- 3/4 cup icing sugar
- 1/4 cup almond flour
- 1/4 cup egg
- 1/2 cup sugar
- 1 tsp lemon juice
- 2 tbsp honey
- 1/2 cup double cream
- 2 oz milk chocolate buttons or grated
- Grated lemon zest
- 1 cup whole pecan halves
See the sweet crisp pastry dough recipe and how to bake a tart shell (baking « blind ») here.
Heat up the sugar and lemon juice in a pan, until you get a light blond caramel.
Mix the double cream and honey, and heat up a little.
Pour on the caramel very carefully. Stir until the caramel is dissolved in the cream, over medium heat.
Pour the mixture on the chocolate buttons to melt them.
Stir gently and add some lemon zest.
Pour a thin layer of caramel in the tart shell, leaning the tart to spread the caramel all over the tart shell.
Put the pecan halves in the remaining caramel and stir.
Arrange the pecan halves coated with caramel on top of the tart. I use chopsticks to grab them more easily.
Let the caramel solidify in the fridge at least 2 hours before serving.