Milk Caramel and Pecan Tart

Name: Milk Caramel and Pecan Tart
Yield: 10
Ingredients: 2 cups all-purpose flour; 125g unsalted butter; 1 pinch of salt; 1 egg; 2 tablespoons vanilla extract; 4 tablespoons milk caramel; 10 pears, peeled; 4 cups confectioner's sugar; Accessories; Parchment paper; Removable tart pan with a 20cm diameter

1
2 cups all-purpose flour
2
125g unsalted butter
3
1 pinch of salt
4
1 egg
5
2 tablespoons vanilla extract
6
4 tablespoons milk caramel
7
10 pears, peeled
8
4 cups confectioner's sugar
9
Accessories
10
Parchment paper
11
Removable tart pan with a 20cm diameter

Ingredients

1
2 cups all-purpose flour
2
125g unsalted butter
3
1 pinch of salt
4
1 egg
5
2 tablespoons vanilla extract
6
4 tablespoons milk caramel
7
10 pears, peeled
8
4 cups confectioner's sugar
9
Accessories
10
Parchment paper
11
Removable tart pan with a 20cm diameter

Directions

1
Combine the flour, butter, and salt in a processor
2
Mix until it forms a crumbly mixture
3
Add the egg and vanilla extract to form a dough
4
Wrap it in parchment paper and refrigerate for half an hour
5
Grease the tart pan and fill with the dough
6
Refrigerate for another 30 minutes
7
Preheat the oven to 180°C
8
Line the dough with parchment paper, place pecans on top of the paper, and bake for 25 minutes or until golden brown
9
Remove the paper and pecans, and let it cool
10
Fill with milk caramel
11
Cut the pears into slices and arrange them over the caramel with their skins facing down
12
Sprinkle confectioner's sugar and bake for another 10 minutes
13
Let it cool before serving