2019-07-01_Taste_of_the_South_Special_Issues

TASTE OF THE SOUTH 88

BUTTERSCOTCH TA RT

MAKES 1 (10-INCH) TART

This heavenly tart is creamy, rich, and oh-so-delicious.

PECAN TART SHELL

1½ cups all-purpose flour
1⁄3 cup finely ground pecans
¼ cup confectioners’ sugar
¼ teaspoon kosher salt
½ cup unsalted butter, softened
1 tablespoon browned
butter (see Kitchen Tip),
softened

1. For tart shell: In the work bowl of a food processor,
   place fl our, pecans, confectioners’ sugar, and salt;
   pulse until combined. Add softened butter, browned
   butter, egg yolk, and cream; pulse until mixture comes
   together. Shape dough into a disk, and wrap in plastic
   wrap. Refrigerate for 2 hours or up to 2 days.


2. Preheat oven to 350°.


3. On a lightly fl oured surface, roll dough into a 12-inch
   circle, about ¼ inch thick. Transfer to a 10-inch round
   removable-bottom tart pan, pressing into bottom
   and up sides. Trim excess dough. Top with a piece of
   parchment paper, letting ends extend over edges of
   pan. Add pie weights.


4. Bake until golden brown, about 30 minutes. Carefully
   remove paper and weights. Let cool for 30 minutes.
   5. For sauce: In a small saucepan, heat all ingredients
   over medium-low heat, whisking constantly, until
   smooth. Remove from heat; let cool for 15 minutes
   before using. (Refrigerate leftover sauce for up to
   1 week.)
   6. Spread about ½ cup Butterscotch Sauce in
   prepared tart shell. Refrigerate.
   7. For filling: In a large bowl, beat pudding mix, half-
   and-half, and vanilla with a mixer at medium-high
   speed until softly set, about 2 minutes. Pour mixture
   over butterscotch sauce in tart shell, smoothing top.
   Refrigerate until set, about 2 hours.
   8. Carefully remove tart from pan. Drizzle with
   butterscotch sauce, and garnish with chocolate,
   if desired. Serve with remaining butterscotch sauce.
   Cover and refrigerate for up to 3 days.

1 egg yolk

1 tablespoon heavy

whipping cream

BUTTERSCOTCH SAUCE

¾ cup butterscotch chips

¼ cup heavy whipping cream

1 tablespoon light corn syrup

FILLING

2 (3.4-ounce) boxes

butterscotch instant

pudding mix

2¾ cups cold half-and-half

1 teaspoon vanilla extract

Garnish: chopped chocolate

KITCHEN TIP

To make browned butter, melt butter in a small saucepan over

medium heat. Cook, stirring constantly, until butter turns a medium-

brown color and has a nutty aroma. Remove from heat; pour through

a fine-mesh sieve, discarding solids. Refrigerate until slightly set.