White Chocolate Cranberry Pecan Tart Recipe
Ingredients
| CRUST | ||
| Pie crust | 1 , refrigerated | |
| Cranberries | 1 Cup (16 tbs), frozen (FILLING) | |
| Pecan halves | 1 Cup (16 tbs) (FILLING) | |
| Vanilla baking chips - 1 cup | ||
| Eggs | 3 (FILLING) | |
| Brown sugar | 3/4 Cup (16 tbs) (FILLING) | |
| All purpose flour | 2 Tablespoon (FILLING) | |
| Orange peel | 1 Teaspoon, grated (FILLING) | |
| Whipped cream - to garnish | ||
Directions
GETTING READY
1. Preheat oven to 400°F adn place the cookie sheet in the middle oven rack and the pie crust in a 10" tart pan with removable bottom
MAKING
2. In the crust lined pan, make layers of cranberries, pecans and baking chips; in a bowl, beat eggs with brown sugar, corn syrup, flour and orange peel and pour it over the cranberry mixture
3. Place it over the cookie sheet in an oven and bake for twenty five minutes; cover it loosely with a foil sprayed with cooking spray amd bake for another twenty minutes unil the filling is set
4. Remove the foil, cool down completely for a couple of hours
SERVING
5. Serve with whipped cream
1. Preheat oven to 400°F adn place the cookie sheet in the middle oven rack and the pie crust in a 10" tart pan with removable bottom
MAKING
2. In the crust lined pan, make layers of cranberries, pecans and baking chips; in a bowl, beat eggs with brown sugar, corn syrup, flour and orange peel and pour it over the cranberry mixture
3. Place it over the cookie sheet in an oven and bake for twenty five minutes; cover it loosely with a foil sprayed with cooking spray amd bake for another twenty minutes unil the filling is set
4. Remove the foil, cool down completely for a couple of hours
SERVING
5. Serve with whipped cream
Chef
