How To make Lemon Pecan Torte
TORTE:
2 tb Matzoh meal
7 Eggs,separated
3/4 c Sugar
2 c Pecans,coarsely ground
1 tb Lemon rind
1 tb Lemon juice
GLAZE:
1 Egg yolk
1/3 c Lemon juice
1/2 c Sugar
1 ts Margarine
1 tb Lemon rind
1. Preheat oven to 325'F. Grease 9" springform pan; dust with matzoh meal.
2. Prepare Torte: Whisk yolks and sugar in large bowl to blend. Stir in
pecans and lemon rind. Beat egg whites and lemon juice in large bowl until stiff but not dry peaks form. Stir 1/4 of whites into yolk mixture. Fold in remaining whites until blended. Scrape into prepared pan. 3. Bake in 325'F oven for 1 hour or until firm in center to touch. Cool on
wire rack for 15 minutes. Cake will sink in center. 4. Meanwhile, prepare Glaze: Combine yolk, lemon juice, sugar and margarine
in small saucepan. Bring to simmering over medium heat, whisking constantly. Off heat, stir in rind. 5. Pokes holes in top of cake with long skewer. With cake still in
springform pan, spooon glaze over. Let stand a few minutes so glaze seeps in. Remove cake from pan by running thin knife around rim to release cake; remove sides. Garnish with lemon peel, if you wish.
How To make Lemon Pecan Torte's Videos
The Easiest Pecan Pie Ever (2 Ways)
Homemade pecan pie is one of the easiest and most satisfying pie recipes of all time. But it doesn't have to stop at pie. Maybe we take a step further with pecan pie ice cream?
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How to make a Pecan Pie from scratch
New Orleans native Charlie Andrews demonstrates on how to make his delicious Pecan Pie from scratch. This recipe calls for 8 to 10 individual servings of Pecan Pie. Not only is this pie a rich, southern classic, but it is absolutely delicious. Hope you all will give this southern classic pie a try.
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Best Pecan Tart recipe. Sweet and full of flavor!
#pecanpie #pecantart #holidayseasonrecipe
This is the best pecan tart you're ever eat. Delicious butter crust, creamy filling with a hint of bourbon and lots of pecan nuts make this tart your favorite dessert. It's perfect not only for Thanksgiving and the Holiday season but it's also great as a fall or winter cake. This recipe is incredibly delicious and absolutely easy to make so you can easily fallow the steps. Make this pecan tart for the holidays or for any other occasion and all your family and friends will ask you for the recipe. This tart has the most delicious and reach flavor that you ever try. ENJOY!
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INGREDIENTS
Tart:
185g flour
50g powdered sugar
125g cold butter
1 egg yolk
1 tsp cold water
Filling:
4 tbs melted butter
1 cup honey
1 tbs bourbon
2 tsp vanilla extract
1 cup chopped pecans
1 cup whole pecans
100g granulated sugar
1 tsp salt
Bake for 45 to 55 minutes in 325°F
Beth's Chocolate Pecan Tart Recipe | ENTERTAINING WITH BETH
Learn how to make my homemade chocolate pecan pie in time for Thanksgiving
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BETH'S CHOCOLATE PECAN TART RECIPE
Serves 8
INGREDIENTS:
For Pie Crust:
1 1/3 cups (160 g) flour
½ cup (120 g) of butter
2 tbsp (25 g) sugar
½ tsp (2.5 ml) salt
1 egg yolk
¼ cup (60 ml) ice water
For Filling:
4 oz (113 g) bittersweet chocolate
½ cup (120 g) of butter
¾ cup (150 g) of sugar
1 tsp (5 ml) vanilla extract
1 egg
3 egg yolks
¼ cup (30 g) of flour
½ tsp (2.5 ml) salt
1 ¼ cup (190 g) whole pecans
METHOD:
Preheat oven to 350F (176C).
To make crust place flour, sugar and salt in a bowl, whisk together. Then add chilled butter that is cut into small cubes. Work butter into flour with your hands until a coarse meal develops.
In a small bowl mix together the egg yolk and ¼ cup (60 ml) of ice water. Add egg mixture to flour mixture and stir with a fork until a dough forms. Then go in with floured hands and smush the dough around the bowl making sure the butter is incorporated and dough comes together. Add a little more water, a tbsp at a time if dough appears too dry.
Roll dough into a ball, then flatten into a disk.
Roll out dough on floured surface into a large circle 1/8 “ (3mm) thick. Fit into 9 (23 cm) tart pan with a removable bottom. Fold dough back over the sides and crimp to create a double crust around the edges.
Trim dough with a knife so edges are flush with the tart pan. Pop tin in the freezer while you prepare the filling.
Melt butter and chocolate in the microwave for 1 minute. Then add sugar, vanilla, egg and yolks. Stir to combine.
Then add flour and salt, stir to combine.
Remove tart pan from the freezer, pour filling into pan. And top with 3 rows of whole pecans in concentric circles. Place 2-4 pecans in the center decoratively however they fit.
Bake 20 mins. Then 5 mins more to turn pastry golden brown, but covered with foil so pecans don’t burn.
Serve with homemade whipped cream! (spiked with 2 tbsp (30 ml) of bourbon!)
HOMEMADE WHIPPED CREAM:
Ingredients:
2 cups (480 ml) heavy cream
2 tbsp (13 g) powdered sugar
1 tsp (5 ml) vanilla
2 tbsp (30 ml) bourbon
METHOD:
Beat cream on high until soft peaks form. Can be made a day ahead and stored in the fridge. Enjoy!
Lemon Pecan Pie
Lemon Pecan Pie
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The Best Pecan Pie Recipe | Melissa Clark | NYT Cooking
Get the recipe:
Pie Queen Melissa Clark is back! Today she’s showing us how to make her Maple-Honey Pecan Pie. Pecan pie is often made with corn syrup, but by swapping it out for a combination of maple syrup and honey, you get a complex and richly flavored confection that’s still wonderfully gooey in the center.
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