Pecan Tart

The shell is a classic pâte sucrée — butter, flour, a little sugar — pressed into a round tart ring and blind-baked until it’s fully set and pale gold. It needs to hold the filling without softening, so we don’t rush the bake.

The filling is a dark caramel mixed with whole and roughly chopped pecans. It sets firm enough to slice cleanly but stays slightly yielding in the center. The bitterness of the caramel keeps the whole thing from being too sweet.

After it cools, we finish each tart with a thin white chocolate drizzle. It’s mostly there for contrast — the flavor contribution is subtle.

Slices well into six or eight portions. Holds at room temperature for a day; refrigerate after that.