Serves 6-8
Ingredients
Shortbread Crust
- 1 cup flour
- 1/4 cup sugar
- 1/2 cup unsalted butter
- Pinch of salt
Pecan Caramel Topping
- 3 tbsp butter
- 3 tbsp brown sugar
- 1/8 t salt
- 250ml coconut cream
- 1 cup chopped pecans
Instructions
Crust
- Preheat oven to 180 °C
- In a food processor, combine flour, sugar and salt.
- Add butter and mix until dough starts to form clumps.
- Transfer to a greased baking pan and press to form an even surface.
- Pierce with a fork several times to prevent puffing.
- Bake for 20 minutes or until golden.
While the crust is in the oven, start on the topping.
Topping
- Melt sugar and butter on low heat.
- Pour coconut cream and simmer until thickened, 20 to 30 minutes. Stir continuously to prevent sticking.
- Add pecans and mix well.
- Spread the pecan mixture on top of the crust.
Bake for another 20 minutes and let cool before cutting.