Pecan And Coffee Liqueur Tart

• 1 cup flour
• 8 tbsp cold butter, chopped
• None None FOR THE FILLING
• 3 tbsp butter, at room temperature
• 1/4 cup demerara sugar
• 1 tsp vanilla extract
• 2 None eggs
• 1 None egg yolk
• 2 tbsp flour
• 1 cup whole pecans
• 1/2 cup coffee-flavoured liqueur
• 1/4 cup dark corn syrup
• None None Powdered sugar, whipped cream, to serve

1. Preheat the oven to 400u0b0F. Lightly grease a 9-inch tart pan with removable bottom.
2. Combine flour and butter in a food processor. Pulse until crumbs form. With motor running, gradually add 2 tbsp ice-cold water, until mixture comes together. Remove and form into a ball. Cover with plastic wrap and refrigerate for 20 mins.
3. Roll out pastry between 2 sheets of parchment paper to form an 12-inch round. Press pastry into prepared pan, trimming edges. Place a sheet of parchment paper on the pastry. Fill with dried beans or pie weights. Bake for 10 mins. Remove paper and weights. Bake for a further 6-8 mins.
4. Meanwhile, beat butter, sugar and vanilla in a large bowl with an electric mixer until pale and creamy. Add eggs and yolk, one at a time, beating well after each addition. Stir in flour. Add remaining ingredients, mixing well. Pour into pastry crust..
5. Bake for 10 mins. Reduce oven temperature to 325u0b0F. Bake a further 35-40 mins. Cool in pan on a wire rack. Remove rim of tart pan. Dust tart with powdered sugar and serve with whipped cream.

flour, cold butter, filling, butter, demerara sugar, vanilla, eggs, egg yolk, flour, pecans, coffee, corn syrup, powdered sugar

Taken from recipes-plus.com/api/v2.0/recipes/30704 (may not work)