Ingredients with Measurements:
- 1 cup pecans, finely chopped
- 1/2 cup all-purpose flour
- 1/4 cup brown sugar
- 1/4 tsp salt
- 1/4 cup unsalted butter, melted
- 1/4 cup sesame seeds
- 1/2 cup honey
- 1/2 cup heavy cream
- 2 large eggs
- 1 tsp vanilla extract
Special equipment needed:
- 9-inch tart pan with removable bottom
- Food processor
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a food processor, pulse the pecans until finely chopped. Add the flour, brown sugar, and salt, and pulse to combine.
3. Add the melted butter and pulse until the mixture resembles wet sand.
4. Press the mixture into the bottom and up the sides of a 9-inch tart pan with a removable bottom.
5. Bake the crust for 10 minutes, or until lightly golden. Remove from the oven and let cool.
6. In a small skillet, toast the sesame seeds over medium heat until golden brown, stirring frequently. Remove from heat and set aside.
7. In a medium saucepan, combine the honey and heavy cream. Cook over medium heat, stirring constantly, until the mixture comes to a boil.
8. Remove from heat and let cool for 5 minutes.
9. In a medium bowl, whisk together the eggs and vanilla extract.
10. Slowly pour the honey mixture into the egg mixture, whisking constantly.
11. Pour the filling into the cooled crust.
12. Sprinkle the toasted sesame seeds over the top of the filling.
13. Bake for 25-30 minutes, or until the filling is set.
14. Let cool to room temperature before serving.
Time:
Preparation time: 20 minutes
Cooking time: 40 minutes
Temperature:
Preheat oven to 350°F.
Serving size:
Serves 8
Nutritional information:
Calories: 340
Fat: 23g
Carbohydrates: 32g
Protein: 4g
Sodium: 100mg
Sugar: 25g
Substitutions for ingredients:
- Almonds or walnuts can be substituted for pecans.
- Maple syrup can be substituted for honey.
- Half-and-half can be substituted for heavy cream.
Variations:
- Add 1 tsp of ground cinnamon to the crust mixture for a spiced flavor.
- Add 1/4 cup of chopped dried apricots to the filling for a fruity twist.
- Use a mixture of black and white sesame seeds for a visually striking presentation.
Tips and tricks:
- Make sure to press the crust mixture firmly into the tart pan to prevent it from crumbling.
- To prevent the crust from getting too brown, cover the edges with foil halfway through baking.
- Let the tart cool completely before slicing to prevent the filling from oozing out.
Storage instructions:
Store the tart in the refrigerator for up to 3 days.
Reheating instructions:
Reheat individual slices in the microwave for 10-15 seconds.
Presentation ideas:
Serve the tart on a decorative platter or cake stand.
Garnishes:
Sprinkle additional sesame seeds and chopped pecans over the top of the tart for added texture.
Pairings:
Serve with a cup of hot tea or coffee.
Suggested side dishes:
Fresh fruit salad or a green salad would pair well with this tart.
Troubleshooting advice:
- If the crust is too crumbly, add a tablespoon of water to the mixture.
- If the filling is not setting, bake for an additional 5-10 minutes.
Food safety advice:
Make sure to use pasteurized eggs to prevent the risk of salmonella.
Food history:
Sesame seeds have been used in cooking for thousands of years and are believed to have originated in India. Pecans are native to North America and were a staple food for Native Americans.
Flavor profiles:
This tart has a nutty, sweet flavor with a hint of sesame.
Serving suggestions:
Serve the tart as a dessert or as a sweet snack.
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Taste: Sweet, Nutty, Buttery, Sesame, Sesame-Flavored