Had an early Christmas at my Daughter and Son-in-laws house last weekend and this is the desert that I had brought to the brunch she was having. Which by the way was fantastic! She made Belgian Waffles with fresh strawberry compote, which I also made. There was a big spiral honey baked ham, yummy!! Croissants with baby wieners in them, some mini wieners in B.B.Q sauce, a nice cheese, salami and cracker board and this egg, spinach and cheese frittata type thing… it was fantastic!!! I’m still waiting for the recipe. It was all just delicious and I just couldn’t stop picking at that ham, let me tell ya!
It was so much fun watching my Grand daughter walking around with tissue paper, she thought that was the greatest stuff. This was the first time I have seen her walking. The last time I saw her was on her birthday the end of October and she wasn’t there yet so this was a surprise for me, a nice one at that. How the year has just flown by. Anywho…. I hope you enjoy this little desert. She maybe little but she is most definitely full of sweetness, just like my little Grand daughter!
3 oz. Cream Cheese, room temperature
1/2 Cup Butter, softened
1 Cup Flour
3/4 Cup Brown Sugar
1 Tbsp. Butter, melted
2/3 Cup Chopped Pecans
1/2 tsp. Beanilla Vanilla Extract
Pinch of Salt
Preheat oven to 325 degrees. Line a 10″ spring form pan with parchment paper, set aside.
In the bowl of your stand mixer with the paddle attachment, mix all of the crust ingredients until fully incorporated. Line the bottom of the pan and about an inch up the sides of the pan with the dough. Set in the refrigerator until ready to use.
For the filling, in a medium bowl whisk together the sugar, egg, vanilla and salt. Stir in the melted butter and chopped pecans. Now pour all that yummy filling into your prepared torte crust and bake for 25 – 30 minutes, just until the crust starts to turn a light golden brown.
Set it on a wire rack to cool completely before taking the ring off the pan. Serve as is or with some Maple Whipped Cream. Enjoy!!!