State of Grace's Bourbon Pecan Tart
Bourbon ice cream, Bourbon caramel...did we say Bourbon? This Bourbon Pecan Tart is from State of Grace in Houston is made with a rich Bourbon filling with a hint of orange zest and of course, some classic Texas pecans.
Ingredients
Tart Dough
- 1 pound Butter Room Temperature
- 1 cup Powdered Sugar
- 12 each Egg Yolks
- ½ Tablespoon Vanilla Bean Paste
- 1½ teaspoons Salt
- 6 1/3 cups all purpose flour
- 1 each Orange Zested
Bourbon Filling
- 1½ cup Sugar
- 1½ cup Corn Syrup
- 2/3 cup Melted Butter
- 6 each Eggs
- 2 ounces Bourbon
- 1 each Orange Zested
- 2 teaspoons Vanilla Bean Paste
- ½ teaspoon Salt
Bourbon Caramel Sauce
- 4½ cups Sugar
- ½ tablespoon Cream of Tartar
- 1½ cup Bourbon
- 3½ cup Heavy Cream
- ½ cup Bourbon
- 1 tablespoon Maldon Salt
- ½ pound Butter
Bourbon Ice Cream
- 750 ml Bourbon
- 6 cups Heavy Cream
- 4 cups Milk
- 2½ cups Sugar
- 30 each Egg Yolks
- 2 teaspoons Vanilla Extract
- 2 teaspoons Kosher Salt
Instructions
Bourbon Pecan Tart
- Cream together the butter and sugar with a paddle attachment until it is light and fluffy, about 5 minutes.
- Add the yolks and vanilla bean paste. Scrape the bowl and mix until combined.
- Add the flour until a soft dough forms. Flatten into disks and chill for one hour.
- With flour, roll out the tart dough and form into the shells. Chill for 30 more minutes. Make the filling.
Bourbon Filling
- Whisk all the ingredients together. Mix together with 4 cups of chopped pecans and pour into the chilled tart shells. Bake for 10 minutes and rotate. Bake an additional 10 minutes. Allow it to cool completely before removing from the tart shells.
Bourbon Caramel Sauce
- In a large pot combine sugar, cream of tartar, salt and 1 ½ cups bourbon. Cook to medium amber color. Take off the heat and slowly whisk in the cream and the second bourbon. Finish with the butter. Strain and allow to cool completely.
Bourbon Ice Cream
- Reduce the bourbon to 1 ½ c.
- Add the milk and cream and bring to a scald.
- Whisk together egg yolks, sugar, salt and vanilla extract. Temper cream into egg yolks. Whisking constantly, cook to 175 to 178 degrees F.
- Remove from the heat and quickly strain through a chinois.
- Chill completely and spin.
Notes
This recipe is provided courtesy of State of Grace in Houston.
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