Pecan Tart with Cookie Crust Recipe

Pecan Tart with Cookie Crust made with Biscoff cookies, pecans, and caramel rich filling. This is an easy dessert with bold flavor.

Prep Time 20

Cook Time 45

Total Time 1 5

Servings Servings

Get Recipe Ingredients

Preheat oven to 350ºF.
Start by crushing the 32 Biscoff cookies into fine crumbs in a food processor or zip top bag using a rolling pin. Mix with 5 tbsp butter until the texture feels like wet sand. Press the crumbs into a tart pan with removable bottom and push up the sides. Place on a rimmed baking sheet. Prebake for 10 minutes. Remove and cool.
Increase oven to 375ºF.
In a large bowl, whisk 4 large eggs, 1 cup brown sugar, 1/4 cup unsulfured molasses, 1/4 cup light corn syrup, melted 3 tbsp butter, 1 tsp vanilla bean paste, 1 tsp kosher salt, and zest of 1 medium orange in a bowl until smooth. Fold in 1 1/2 cups chopped pecans. Pour the mixture into the prebaked crust and spread evenly. Arrange 1 cup pecan halves on top outer edge in a circular pattern.
Bake until the filling is set at the edges and slightly wobbly in the center, about 45 minutes. Let the tart cool on a rack. Use a clean knife to get clean pieces.
Serve at room temperature. Add whipped cream or a small scoop of vanilla ice cream.

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