Pecan and Bourbon Tart

• 400 g sablé pastry

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.