Pecan Tart with Screech Dark Rum
This pecan tart fortified with Newfoundland Screech Dark Rum will get you hot under the collar in more ways than one!
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
big enough for a 9" pie
light corn syrup
This is the clear kind
Screech Dark rum
plus extra for sprinkling after
you may need more if they are broken
Take pastry out of the freezer to thaw about 30 minutes before you make the dessert. Preheat oven to 350F.
Press the thawed pastry into a greased 9" tart pan. This pan should have removable bottom. Press the pastry up the sides of the pan evenly and remove any excess. Place the tart pan on a lined cookie sheet. This will make transferring it to the oven easier and catch any spills.
In a large bowl whip the eggs, brown sugar, and melted butter. Add the corn syrup and rum. Transfer the mixture to the tart pan. Add the pecans in a nice pattern in the filling. Place in the middle rack in the oven and bake for 45-60 minutes. Check after 45 minutes and cover the tart with foil if the pecans are too dark.
Remove from the oven and sprinkle with 2 tbsp. of rum and then let cool. Carefully remove the tart from the pan and serve with whipped cream or ice cream.
You may use any dark or spiced rum if you don't have Screech. I was not endorsed or compensated by the makers of Screech for this post.