Milky Pecan Tart

Prep time: 2 hours 25 minutes | Cook time: 26 minutes | Serves 8

Tart Crust:

¼ cup firmly packed brown sugar

¹⁄₃ cup butter, softened

1 cup all-purpose flour

¼ teaspoon kosher salt

Filling:

¼ cup whole milk

4 tablespoons butter, diced

½ cup packed brown sugar

¼ cup pure maple syrup

1½ cups finely chopped pecans

¼ teaspoon pure vanilla extract

¼ teaspoon sea salt

1. Line the baking pan with aluminum foil, then spritz the pan with cooking spray.
2. Stir the brown sugar and butter in a bowl with a hand mixer until puffed, then add the flour and salt and stir until crumbled.
3. Pour the mixture in the prepared baking pan and tilt the pan to coat the bottom evenly.
4. Slide the baking pan into Rack Position 1, select Convection Bake, set temperature to 350ºF (180ºC) and set time to 13 minutes.
5. When done, the crust will be golden brown.
6. Meanwhile, pour the milk, butter, sugar, and maple syrup in a saucepan. Stir to mix well. Bring to a simmer, then cook for 1 more minute. Stir constantly.
7. Turn off the heat and mix the pecans and vanilla into the filling mixture.
8. Pour the filling mixture over the golden crust and spread with a spatula to coat the crust evenly.
9. Select Bake and set time to 12 minutes. When cooked, the filling mixture should be set and frothy.
10. Remove the baking pan from the oven and sprinkle with salt. Allow to sit for 10 minutes or until cooled.
11. Transfer the pan to the refrigerator to chill for at least 2 hours, then remove the aluminum foil and slice to serve.