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Toasted pecans are a part of this decadent Cream Cheese-Pecan Pastry that serves as the base of our Sweet Potato Tart.

Julia Dowling Rutland
Recipe by Coastal Living November 2013

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Credit: Laurie Black; Styling: Chelsea Fuss

Recipe Summary

Yield:
Makes crust for 1 (11-inch) tart
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 3 ingredients in a food processor; process until well blended. Add pecans, and pulse until finely chopped. Freeze mixture 30 minutes.

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  • 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.

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