Homemade pecan tart on a shortcrust pastry base

Directions

1. Preheat the oven to 200 °C. ⏱ ≈ 10 min
2. Prepare a 23 cm tart tin. ≈ 3 min
3. In a mixing bowl, combine the flour and salt. ≈ 4 min
4. Add the vegetable fat gradually until the flour mixture resembles coarse crumbs. ≈ 4 min
5. Just add enough water to form a dough. ≈ 3 min
6. Roll out the dough on a surface to make it thinner. ≈ 4 min
7. Reduce it to the shape and size of the mold. ≈ 3 min
8. Place it in the mold. ≈ 3 min
9. Poke the dough with a fork. ≈ 3 min
10. Bake in the oven for 10 to 15 minutes. ⏱ 15 min
11. Take it out and coat it with beaten egg white. ≈ 4 min
12. Book now. ≈ 3 min
13. In a separate bowl, beat the butter until it is soft. ≈ 4 min
14. Add the brown sugar. ≈ 3 min
15. Add the eggs one at a time, beating well after each addition. ≈ 4 min
16. Add the corn syrup and vanilla. ≈ 3 min
17. Pour the mixture over the baked pie crust. ≈ 3 min
18. Arrange the pecans on top. ≈ 3 min
19. Cover the edges of the aluminum foil to prevent them from burning. ≈ 3 min
20. Bake in the oven for 30 to 40 minutes, or until a toothpick inserted into the center comes out clean. ⏱ 40 min
21. Remove the aluminum foil and brush the crust with melted butter. ⏱ ≈ 7 min
22. Let it cool before cutting. ⏱ ≈ 20 min