Butterscotch Pecan Tart with Scotch-Spiked Whipped Cream

Name: Butterscotch Pecan Tart with Scotch-Spiked Whipped Cream
Yield: 8 to 10 Servings
Ingredients: 1 3/4 cups all purpose flour; 1/3 cup sugar; 1/2 teaspoon fine sea salt; 1/2 cup (1 stick) chilled unsalted butter, cut into 1/4-inch cubes; 2 tablespoons heavy whipping cream; 1 large egg yolk; 6 tablespoons (3/4 stick) unsalted butter; 3/4 cup (packed) golden brown sugar; 1/2 cup heavy whipping cream; 4 large egg yolks; 2 tablespoons all purpose flour; 1 teaspoon vanilla extract; 2 large egg whites, room temperature; 1/4 teaspoon fine sea salt; 1 1/4 cups pecans, toasted, coarsely chopped, divided; 1 cup chilled heavy whipping cream; 1 tablespoon (packed) golden brown sugar; 1 to 2 tablespoons Scotch

By Julie RichardsonPhotography by Hans Gissinger

November 17, 2009

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Recipe notes