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Perfect Whiskey Caramel Pecan Tart with Buttery Shortbread Crust

Whiskey Caramel Pecan Tart - featured image
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A rich and comforting tart featuring a buttery shortbread crust, whiskey-infused caramel filling, and toasted pecan topping. Easy to make and perfect for special occasions or cozy nights in.

Ingredients

Scale
  • 1 1/4 cups (160g) all-purpose flour
  • 1/2 cup (115g) unsalted butter, cold and cubed
  • 1/4 cup (50g) granulated sugar
  • 1/4 teaspoon salt
  • 1 large egg yolk, room temperature
  • 1–2 tablespoons cold water (if needed)
  • 1 cup (200g) granulated sugar
  • 6 tablespoons (85g) unsalted butter, room temperature
  • 1/2 cup (120ml) heavy cream, warmed
  • 3 tablespoons whiskey (bourbon or rye)
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 1/2 cups (150g) pecan halves, toasted lightly
  • Optional: pinch of cinnamon

Instructions

  1. Make the Shortbread Crust: In a bowl, whisk together the flour, sugar, and salt. Add the cold cubed butter and use your fingertips or a pastry cutter to work it into the flour until the mixture resembles coarse crumbs. Add the egg yolk and mix gently. If the dough feels dry, add cold water, 1 tablespoon at a time, until it just comes together.
  2. Chill the Dough: Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 15 minutes to prevent shrinkage during baking.
  3. Roll and Bake the Crust: Preheat oven to 350°F (175°C). Roll out the dough on a lightly floured surface to fit your tart pan. Press the dough into the pan, trimming excess edges. Prick the bottom with a fork to avoid bubbling. Line with parchment and fill with pie weights or dried beans. Blind bake for 15 minutes, then remove weights and bake 5-7 more minutes until golden. Let cool completely.
  4. Prepare the Whiskey Caramel Filling: In a medium saucepan over medium heat, melt sugar without stirring, swirling the pan gently until it turns a deep amber color. Remove from heat and whisk in butter until smooth. Slowly add warm heavy cream while whisking (careful, it will bubble). Stir in whiskey, vanilla, and salt. Let cool slightly until it thickens but is still pourable.
  5. Toast the Pecans: While the caramel cools, toast pecans in a dry skillet over medium heat, shaking frequently until fragrant and lightly browned. Set aside to cool.
  6. Assemble the Tart: Pour the caramel over the cooled crust, then evenly scatter the toasted pecans on top, pressing lightly to set them in the caramel.
  7. Chill and Set: Place the tart in the refrigerator to firm up the caramel for at least 2 hours. For best slicing, chill overnight.
  8. Serve: Bring to room temperature about 20 minutes before serving for the best texture and flavor.

Notes

Use a heavy-bottomed saucepan to avoid hot spots when making caramel. Do not stir sugar while melting to prevent crystallization. Warm the cream before adding to caramel to avoid lumps. Chill dough before baking to prevent shrinkage. Blind bake crust with pie weights to keep it crisp. If caramel thickens too much before pouring, gently warm it to loosen. For gluten-free crust, substitute flour with a 1:1 gluten-free baking blend. For dairy-free, use coconut oil and coconut cream. Toast pecans lightly for best flavor.

Nutrition

Keywords: whiskey caramel pecan tart, shortbread crust, homemade dessert, easy tart recipe, pecan dessert, caramel tart, whiskey dessert

Find it online: https://chrisfeasts.com/perfect-whiskey-caramel-pecan-tart-recipe-easy-homemade-dessert-with-buttery-shortbread-crust/