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Easy
Published 1999
To make the filling mix all the ingredients, except the pecan nuts, in a food-processor until smooth. Then fold in the pecan nuts and mix well.
To assemble, roll the sable pastry on a floured table to 5 mm thick.
Grease a large 25-cm tart tin or 8 individual ones.
Line the tins with the pastry, trim the edges and refrigerate for one hour.