Ingredients:
* Shortbread crust:
° 1 1/2 cups flour
° 1 pinch of salt
° 1/2 cup unsalted butter, softened
° 1/3 cup icing sugar
° 1/4 teaspoon vanilla
* Pecan and honey filling:
° 1/2 cup unsalted butter
° 1 cup packed brown sugar
° 1/2 cup liquid honey
° 1 tablespoon of apple cider vinegar
° 2 teaspoons of vanilla
° 1/4 teaspoon of salt
° 3 eggs, lightly beaten
° 2 cups of pecans
DIRECTIONS:
* Preparation of the crust
- In a bowl, mix flour & salt. Reserve. In a large bowl, using an electric mixer, beat the butter with the icing sugar until the mixture is light and puffed. Beat in the vanilla. Beating on low speed, stir in reserved dry ingredients in two batches until the mixture has the texture of coarse breadcrumbs. Line a 9-inch (23 cm) square pan with parchment paper, letting it hang over the sides, then press the mixture into the bottom of the pan. Utilize a fork, bite the crust all over its surface. Bake in preheated 350 ° F (180 ° C) oven for 15 min . Let cool slightly.
* Preparation of the filling
- Meanwhile, in a small saucepan, melt butter over medium heat. Whisk in the brown sugar and stir for 2 minutes or until smooth. Remove the pan from the heat. Whisk in the honey, vinegar, vanilla and salt, then stir in the eggs.
- Sprinkle the cooled crust with the pecans and pour in the egg mixture. Place pan on a baking sheet and bake in preheated 350 ° F (180 ° C) oven for 50 to 55 minutes or until filling has set. Place the mold on a wire rack and let cool completely. Cover and refrigerate 1 hour or until topping is cold. Un mould per hoist parchment paper. Using a serrated chopper, cut on squares.
The squares will keep for up to 5 days in the refrigerator.
ENJOY !!
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