Dough
1 and 1/2 cups (ch) all-purpose flour
1 tablespoon active dry yeast
50g unsalted butter, softened
1 cup (ch) granulated sugar
2 large eggs
Filling
150g ground pecans
6 champagne biscuits, crushed
3 tablespoons white wine
3 large eggs
1/2 cup sweetened condensed milk
3 tablespoons unsalted butter
Dough
1 and 1/2 cups (ch) all-purpose flour
1 tablespoon active dry yeast
50g unsalted butter, softened
1 cup (ch) granulated sugar
2 large eggs
Filling
150g ground pecans
6 champagne biscuits, crushed
3 tablespoons white wine
3 large eggs
1/2 cup sweetened condensed milk
3 tablespoons unsalted butter
Dough
In a mixing bowl, whisk together the flour and yeast
Create a well in the center and add the softened butter and granulated sugar
Beat in the egg and incorporate the dry ingredients without overworking the dough
Place the dough in a lightly floured surface, cover with plastic wrap, and refrigerate for 30 minutes before using
Filling
In a stand mixer, beat together the ground pecans, crushed biscuits, white wine, eggs, sweetened condensed milk, and unsalted butter until smooth
Roll out the dough and line the bottom and sides of a 25cm (10in) diameter tart pan with it
Fill with the filling and bake in a preheated oven at 220°C for 30 minutes or until golden.
