For the filling
1/2 cup of sugar (90 g)
1 tablespoon of lime juice
3/4 cup of honey (250 g)
1/4 cup of butter (50 g)
A pinch of salt
2 cups of pecans, chopped (270 g)
Butter (for greasing)
For the crust
1 cup of unsalted butter, at room temperature (200 g)
3/4 cup of sugar (135 g)
3 egg yolks
2 cups of all-purpose flour (240 g)
To dust
All-purpose flour
2 tablespoons of confectioner's sugar
Star
2 tablespoons of confectioner's sugar (for dusting)
For the filling
1/2 cup of sugar (90 g)
1 tablespoon of lime juice
3/4 cup of honey (250 g)
1/4 cup of butter (50 g)
A pinch of salt
2 cups of pecans, chopped (270 g)
Butter (for greasing)
For the crust
1 cup of unsalted butter, at room temperature (200 g)
3/4 cup of sugar (135 g)
3 egg yolks
2 cups of all-purpose flour (240 g)
To dust
All-purpose flour
2 tablespoons of confectioner's sugar
Star
2 tablespoons of confectioner's sugar (for dusting)
Prepare the filling: In a medium saucepan, over medium heat, cook the sugar with lime juice, stirring occasionally with a wooden spoon, until caramelized
Add the honey and butter, mix well, and let it simmer
Cook until it reaches a thread test (approximately 3 minutes) Place a small amount of the syrup between your thumb and index finger and pull back; a string should form that breaks immediately
Add the salt and pecans, mix well
Let it cool
Preheat the oven to 180°C (medium)
Grease a removable-bottom tart pan with butter, 23 cm in diameter. Reserve
Prepare the crust: In an electric mixer, beat the butter until creamy
Gradually add the sugar, beating constantly until light and fluffy
Add the egg yolks one at a time, beating well
Do not beat, add the flour and mix until homogeneous
Place half of the crust mixture in the tart pan and, with floured hands, line the bottom and sides
Filling the crust with the cooled filling mixture
Dust the remaining crust with flour and shape into a disc, 24 cm in diameter
Remove the top layer of parchment paper, carefully turn the crust over the filling, and press the edges together
Makes some holes in the surface with a fork
Bake in a preheated oven for about 30 minutes, or until golden brown
Let it cool, remove from the tart pan, dust with confectioner's sugar, and serve immediately
Approximately 525 calories per slice
Note: You can make the torta the day before, let it cool, wrap in plastic film, and store in the refrigerator
About 30 minutes before serving, let it come to room temperature.
