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Pecan Tart

An elegant yet super easy holiday dessert! This pecan tart is always a hit!
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 8 servings
Author Chenée Lewis

Ingredients

  • 1 pie crust
  • 4 tbsp 56 g unsalted butter - melted
  • 2 large eggs - beaten
  • ½ cup 171 g light corn syrup
  • ½ cup 110 g light brown sugar - packed
  • 2 tsp 10 ml pure vanilla extract
  • 2 tbsp 30 ml dark rum - optional
  • ¼ tsp 2 g salt
  • ½ cup 118 g pecan chips
  • 1 cup 99 g pecan halves

Instructions

  • Preheat oven to 350°F and place pie crust into a 9-inch tart pan and remove crust overhang. Place crust in fridge to chill while you prepare the filling.
  • 1 pie crust
  • In a bowl, whisk together corn syrup, brown sugar, egg, butter, vanilla, salt, and rum (if using). Whisk until smooth.
  • 4 tbsp unsalted butter, ½ cup light corn syrup, ½ cup light brown sugar, 2 large eggs, 2 tsp pure vanilla extract, 2 tbsp dark rum, ¼ tsp salt
  • Add pecan chips to the rest of the filling ingredients and stir to combine. Pour into prepared crust. Add pecan halves on top in desired pattern.
  • ½ cup pecan chips, 1 cup pecan halves
  • Bake for 45-50 minutes or until filling is bubbling and edge of crust is golden brown.
  • Allow to cool at least 15 minutes before slicing. Serve warm or room temperature with whipped cream or ice cream.

Notes

You can use any spiced rum, dark rum, or light rum that you enjoy, or swap it for bourbon!  If you prefer not to use rum, you can just add another teaspoon of vanilla extract!