You will need either an 8 or
a 9 inch (20-23
cm) tart pan with a removable bottom.
In your food processor, place the flour, sugar, and salt and process to combine. Add the butter and pulse until the pastry
just starts to come together to form clumps. Place the pastry in your tart
pan and, using your fingertips, evenly press the pastry onto the bottom and up
the sides of your pan. Gently pierce the bottom of the crust with
the tines of a fork. (This will prevent the pastry crust from puffing up
while it bakes.) Cover and place
the pastry crust in the freezer for about 15 minutes to chill. (This will
help prevent the
crust from shrinking while it bakes.)
Preheat your oven to 425 degrees F (220
degrees C) and place rack in center of oven.
When ready, place
the tart pan on a larger baking pan and bake until the crust is golden brown,
about 13 - 15 minutes.
Remove from oven and place on a wire rack to cool while you make the filling.
Reduce the oven temperature to
350 degrees F (180 degrees C). Place pecans on a baking sheet and bake for about
8 minutes or until lightly browned and fragrant. Let cool on a wire rack and
then chop coarsely.
In your food processor
(you can also mix the ingredients together in your electric mixer or with a hand
mixer) place the cream cheese and process until smooth. Add the sugar and salt
and process until incorporated.
Add the eggs and vanilla extract and process until thoroughly combined. Finally,
add the cream and
process until well blended and smooth.
the chopped pecans over the bottom of the pre baked tart shell.
pour the filling over the pecans and bake for approximately 25 - 30 minutes or until
filling is set. Transfer tart to wire rack to cool. Cover and
store leftovers in the refrigerator.
Makes about 8 - 10
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