Pecan Tart

Ingredients

• 200 g All‑purpose flour T80 (or T60/T80 semi‑wholemeal) (all‑purpose flour)
• 30 g Almond powder (or walnut powder) (to add softness and a nutty flavor)
• 20 g Coconut sugar (or white sugar according to preference)
• 2 g Fine sea salt (a pinch)
• 2 g Ground cinnamon (about ½ teaspoon)
• 100 g Cold unsalted butter (cut into small cubes, very cold)
• 60 g Very cold water (adjust between 50 and 70 g depending on consistency)
• 200 g Shelled pecan nuts (unroasted)
• 50 g Melted butter (for the filling)
• 100 g Whole‑grain sugar (or brown sugar)
• 15 g Cornstarch (Maïzena) (about 2 tablespoons)
• 5 ml Vanilla extract (1 teaspoon)
• 1 Egg (medium, at room temperature)
• 30 g Honey (about 2 tablespoons)
• 200 ml Thick coconut cream (for the whipped cream, to be whisked with a mixer)
• 10 g Sugar (for the whipped cream) (1 teaspoon)
• 2 ml Vanilla extract (for the whipped cream) (½ teaspoon)

Instructions

1. Prepare the dry ingredients

   In a large bowl, mix the flour, almond powder, coconut sugar, fine sea salt and cinnamon.

   Time: PT10M

2. Rub in the butter

   Add the cold butter cubes to the dry ingredients. Using clean fingers, crush the butter into the flour until a sandy texture is achieved with a few small butter pieces visible.

   Time: PT5M

3. Form the dough

   Gradually pour the very cold water, mixing with fingertips, until the dough forms a ball that holds together without being sticky.

   Time: PT5M

4. Chill

   Flatten the ball slightly, wrap it in plastic film and place in the refrigerator for 30 minutes.

   Time: PT30M

5. Prepare the filling

   In a bowl, whisk together the whole‑grain sugar, cornstarch, cinnamon, vanilla extract, melted butter, egg and honey until a homogeneous mixture is obtained.

   Time: PT10M

6. Roll out the dough

   On two sheets of parchment paper, roll the dough with a rolling pin until you obtain a disc about 3 mm thick. Transfer the dough into the tart pan, press the edges and prick the base with a fork.

   Time: PT10M

7. Assemble the tart

   Pour the filling onto the tart base, then arrange the pecan nuts in a circle or in the centre according to the desired aesthetic.

   Time: PT5M

8. Bake

   Bake the tart at 180 °C for 40 minutes. If the pecans brown too quickly, cover the tart with a sheet of aluminium foil halfway through baking.

   Time: PT40M

   Temperature: 180°C

9. Cooling

   Remove the tart from the oven and let it cool for 15 minutes before unmoulding.

   Time: PT15M

10. Prepare the coconut whipped cream (optional)

    Whisk the very cold coconut cream with the sugar and vanilla in a mixer for 8‑10 minutes until a firm consistency is reached.

    Time: PT10M

Nutrition Facts

Calories

350

Protein

4 g

Carbohydrates

30 g

Fat

22 g

Fiber

2 g

Ingredient Substitutions

• Instead of All‑purpose flour T80 (or T60/T80 semi‑wholemeal): whole wheat flour, rye flour
• Instead of Almond powder (or walnut powder): almond flour, hazelnut powder
• Instead of Coconut sugar: white sugar, cane sugar
• Instead of Fine sea salt: fine salt
• Instead of Ground cinnamon: gingerbread spice
• Instead of Cold unsalted butter: sunflower oil 80 g
• Instead of Very cold water: ice water
• Instead of Shelled pecan nuts: walnuts, macadamia nuts
• Instead of Melted butter: coconut oil
• Instead of Whole‑grain sugar: brown sugar, white sugar
• Instead of Cornstarch (Maïzena): arrowroot, potato starch
• Instead of Vanilla extract: vanilla sugar
• Instead of Egg: flax egg (2 tbsp water + 1 tbsp ground flax seeds)
• Instead of Honey: maple syrup, agave syrup
• Instead of Thick coconut cream: dairy whipped cream
• Instead of Sugar (for the whipped cream): coconut sugar
• Instead of Vanilla extract (for the whipped cream): vanilla sugar

Equipment Needed

• Mixing bowl
• Rolling pin
• Parchment paper
• Tart pan (22 cm)
• Oven
• Fork
• Silicone spatula
• Whisk
• Small saucepan
• Kitchen scale
• Stand mixer (optional) (optional)

Critical Steps — Do Not Skip

• Rub in the butter without warming it
• Do not add too much water when mixing the dough
• Let the dough rest in the fridge before rolling it out
• Prick the tart base to prevent puffing
• Monitor the coloration of the pecans during baking

Chef Tips from the Video

• Use very cold butter and cut it into small dice for optimal flakiness.
• Let the dough rest for at least 30 minutes in the fridge to prevent shrinking during baking.
• For an original twist, add a tablespoon of sweet potato puree to the filling.

Troubleshooting

Storage

Refrigerator: Store the tart in an airtight container for 3 to 4 days.

Freezer: Wrap the cooled tart in plastic film then aluminium foil; keep up to 2 months.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the dough the day before and keep it in the refrigerator.
• The filling can be made ahead and kept refrigerated for 12 hours.
• After baking, the tart freezes very well; thaw in the refrigerator before gently reheating.