Toasted pecans are a part of this decadent Cream Cheese-Pecan Pastry that serves as the base of our Sweet Potato Tart.
1 cup all-purpose flour
4 ounces cream cheese, cut into pieces
1/2 teaspoon salt
1/2 cup toasted pecan pieces
4 tablespoons unsalted butter, cut into small pieces and chilled
1 tablespoon ice water
How to Make It
Combine first 3 ingredients in a food processor; process until well blended. Add pecans, and pulse until finely chopped. Freeze mixture 30 minutes.
Place flour mixture and butter in food processor; pulse until mixture is crumbly. Add ice water, and process until dough forms a ball and leaves sides of bowl. Flatten dough into a disk between 2 sheets of wax paper. Wrap in plastic wrap, and chill 1 hour.