Praline Cheesecake Tart

Instructions

1. 1

   Preheat the oven to 180°C (350°F).

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2. 2

   Prepare the pastry crust by combining flour and cold butter in a bowl. Use a pastry blender or your fingertips to work the butter into the flour until the mixture resembles coarse breadcrumbs. Add granulated sugar and mix until combined. Gradually add cold water, stirring with a fork until the dough comes together in a ball. Wrap the dough in plastic wrap and refrigerate for 10 minutes.

   Tip: Use a light touch to avoid overworking the dough.

3. 3

   Roll out the chilled pastry dough on a lightly floured surface to a thickness of about 3 mm. Transfer the dough to a 23 cm tart pan with a removable bottom. Trim the edges and press the dough into the corners of the pan.

   Tip: Use a ruler to ensure the edges are even.

4. 4

   Prick the bottom of the pastry crust with a fork to prevent it from bubbling during baking. Line the crust with parchment paper and fill with pie weights or dried beans.

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5. 5

   Bake the pastry crust for 15 minutes, then remove the parchment paper and pie weights or beans.

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6. 6

   In a medium bowl, whisk together cream cheese, heavy cream, vanilla extract, and salt until smooth. Add the praline syrup and mix until combined.

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7. 7

   Pour the cheesecake filling into the baked pastry crust.

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8. 8

   Arrange the pecans on top of the cheesecake filling in a decorative pattern.

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9. 9

   Drizzle the confectioners' sugar over the pecans.

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10. 10

    Melt the unsalted butter in a small saucepan over low heat. Brush the melted butter over the pecans.

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11. 11

    Refrigerate the tart for at least 4 hours or overnight before serving.

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12. 12

    Cut the tart into 6 equal pieces and serve.

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