Crust
2 1/2 cups of all-purpose flour
230g unsalted butter at room temperature
2 eggs
1 cup pecan halves
1 tablespoon light corn syrup
Raspings from 1 lime
A pinch of salt (optional)
Filling
3 large eggs
1/2 cup honey
1/4 cup Karo syrup
1/4 cup all-purpose flour
1/3 cup brown sugar, packed
3 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
1 cup pecan pieces
Whole pecans for garnish
Crust
2 1/2 cups of all-purpose flour
230g unsalted butter at room temperature
2 eggs
1 cup pecan halves
1 tablespoon light corn syrup
Raspings from 1 lime
A pinch of salt (optional)
Filling
3 large eggs
1/2 cup honey
1/4 cup Karo syrup
1/4 cup all-purpose flour
1/3 cup brown sugar, packed
3 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
1 cup pecan pieces
Whole pecans for garnish
Whisk together the flour, butter, light corn syrup, salt, and eggs
Add in lime raspings and whisk just until combined
Wrap the dough with plastic wrap and refrigerate for 1 hour
Roll out the dough and line a removable tart pan with it
Cover the dough with plastic wrap and refrigerate the tart pan for 1 hour
Filling: Whisk together eggs, honey, Karo syrup, all-purpose flour, brown sugar, melted butter, and vanilla extract
Transfer to a bowl and stir in pecan pieces
Stir delicately
Remove the dough from the refrigerator and pour in the filling
Arrange whole pecans on top of the filling and bake in a medium preheated oven for 40 minutes or until golden brown
If desired, garnish with additional pecans.
