Pecan and Canadian Borgonzola Tart

Name: Pecan and Canadian Borgonzola Tart
Yield: 6 - 8 servings
Ingredients: 2 oz (200 g) shortbread dough; Flour; 1 tbsp (15 mL) unsalted butter; 2 tsp (10 mL) maple syrup; 4 oz (120 g) Canadian Borgonzola or Ermite cheese or Bleubry cheese; 3/4 cup (180 mL) brown sugar; eggs; 2 tbsp (30 mL) rum; 1 vanilla pod or 1/2 tsp (2 mL) vanilla extract; 5 oz (150 g) pecan nuts; Dried beans

This is the Pecan and Canadian Borgonzola Tart recipe.

Prep: 15 min - 20 min
Cooking: 40 min - 45 min

Yields 6 - 8 servings

Ingredients

2 oz (200 g) shortbread dough
Flour
1 tbsp (15 mL) unsalted butter
2 tsp (10 mL) maple syrup
4 oz (120 g) Canadian Borgonzola or Ermite cheese or Bleubry cheese
3/4 cup (180 mL) brown sugar
eggs
2 tbsp (30 mL) rum
1 vanilla pod or 1/2 tsp (2 mL) vanilla extract
5 oz (150 g) pecan nuts
Dried beans

READY FOR REWARDS?

Preparation

Preheat oven to 350 °F (180 °C).

On a lightly floured surface, roll dough with a rolling pin to a thickness of 1/8-inch (3 mm). Line a 1 inch (2.5 cm) deep quiche pan with dough and prick with a fork. Cover bottom of pie shell with a sheet of parchment paper and top with dried beans. Bake 10 minutes and remove paper and peas. Bake 5 more minutes, then remove from oven.

Dice Canadian Borgonzola cheese.

Heat butter, maple syrup and vanilla pod (or extract). Add half the cheese and stir to melt.

In a bowl, beat brown sugar, eggs and rum. Add pecans, then blend with butter mixture. Add remaining cheese and pour filling into pie crust. Bake in oven 25 to 30 minutes, until filling is set.

Jean Soulard, Executive Chef, Le Château Frontenac