CARAMELISED PECAN TART WITH BOURBON ICE CREAM

INGREDIENTS

Pecan halves, broken into pieces 

300g 

Runny honey

150g

Unsalted butter

120g

Double cream

100ml

Bourbon or whisky 

2 tbsp

Medium egg yolks

5

Billington's Golden Caster Sugar

150g

Bake King Vanilla Essence

1 tsp

Bake King Ground Nutmeg

1 tsp

 

For the pastry case:

Bake King Plain Flour

225g

Chilled unsalted butter, cubed 150g

Bourbon Ice Cream:

Bourbon or whisky 

150ml

Full cream milk

300ml

Double cream

300ml

Large egg yolks

5

Billington's Golden Caster Sugar

120g

 

CARAMELISED PECAN TART WITH BOURBON ICE CREAM

Directions:

Caramelised Pecan Tart:

Make the pastry case. Sift the flour and a good pinch of salt into a food processor or mixing bowl, add the butter pieces and whizz or rub the butter into the flour with your fingers until the mixture looks like fine breadcrumbs. Add 2 tablespoons cold water and whizz again or stir in with a round-bladed knife until the pastry comes together to form a ball. Knead briefly on a lightly floured surface until smooth. Thinly roll out and use to line a 24-25 cm x 4cm deep loose-bottom flan tin. Prick the base with a fork and chill for 20 minutes.

Preheat the oven to 200°C/fan180°C/gas 6. Line the pastry case with a sheet of greaseproof paper and weigh down with baking beans. Bake blind for 15 minutes. Remove the paper and beans and return to the oven for 5 minutes, or until the pastry is a pale biscuit colour. Remove and lower the oven temperature to 190°C/fan170°C/gas 5.

Spread the pecans over a baking tray and lightly toast in the oven for 5-6 minutes. Remove and set aside.

Put the honey, butter, cream and bourbon or whisky in a pan and warm briefly over a low heat until the butter has melted. Beat the egg yolks in a bowl, then stir in the syrup mixture, pecans, golden caster sugar, vanilla essence, nutmeg and a pinch of salt. Pour the mixture into the pastry case and bake for 40 minutes. Serve warm or cold, cut into wedges, with balls of bourbon ice cream.

Bourbon Ice Cream:

Make the ice cream. Pour 120ml bourbon into a small non-stick pan, heat briefly, then ignite with a match to burn off the excess alcohol. Cover the pan with a lid after a few seconds to put out the flames. Add the milk and cream to the pan and bring to the boil.

Meanwhile, beat the egg yolks and caster sugar together in a bowl until pale and creamy. Pour the hot milk and cream onto the yolks and stir together well. Return the mixture to the pan and cook over a gentle heat, stirring all the time, until the mixture is thick enough to coat the back of a wooden spoon. Cool.

Stir in the remaining bourbon, then churn in an ice cream maker according to manufacturer's instructions. Alternatively, pour into a freezer proof container, cover and freeze until firm. Transfer to a food processor and blitz until smooth, return to the container and re-freeze. Repeat this process twice more, to break down the ice crystals in the mixture and then re-freeze.

 

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