Pecan and Maple Syrup Tart

Ingredients:

Tart

• 1 cup white sugar
• 3 tbsp. l. brown sugar
• 0.5 tsp salt
• 1 cup corn syrup
• 1/3 cup melted salted butter
• 3 whole eggs, beaten
• 3/4 tsp vanilla extract
• 1 tbsp. chopped pecans
• 1 layer of pie dough (pie)
• Whipped cream

Maple-cream whiskey sauce

• 1.5 cups whipping cream
• 5 tablespoons natural maple syrup
• 3 tablespoons light corn syrup
• 1 tbsp. whiskey

Preparation:

1. Preheat oven to 175°C.
2. In a bowl, combine white sugar, brown sugar, salt, corn syrup, butter, eggs, and vanilla. Sprinkle the chopped nuts over the bottom of the pie crust.
3. Drizzle the egg mixture over the top. Bake the pie until set, 1 hour 10 minutes, being careful not to burn the nuts or crust (cover the pie with foil for a few minutes if it's browning too quickly).
4. Let cool for several hours or overnight. Serve thinly sliced ​​with freshly whipped cream. Serve drizzled with maple-whiskey cream sauce.
5. Maple-cream whiskey sauce:
   
   Pour the whipped cream into a saucepan. Add the maple syrup and corn syrup and stir over medium heat until the mixture thickens and reduces by about a third, about 15 minutes. Add the whiskey. Let the sauce cool and thicken. Pour the sauce over the warm pie.