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Pecan Bourbon Cream Tart with Gluten Free Shortbread Tart Crust

Gluten free Pecan cream tart.
Prep Time2 hrs
Cook Time35 mins
Total Time2 hrs 35 mins
Course: Dessert
Cuisine: American
Servings: 8
Author: Angela Roberts


  • 1 tart dough recipe see below
  • 2 tablespoons cranberries optional
  • 1 cup heavy whipping cream
  • 3/4 cups sugar
  • 1 teaspoon vanilla
  • 2 tablespoons bourbon
  • 1 1/2 cups pecans

Gluten Free Pie Tart Dough Recipe

  • 200 grams gluten free all purpose-flour 1 1/3 cup plus 1/4 cup
  • 1 stick 1/2 cup unsalted butter, cut into small cubes, frozen for 15 minutes
  • 1 tablespoon sugar
  • 1 teaspoon xantham gum see notes
  • 1 teaspoon salt
  • 1 large egg yolk
  • 2 tablespoons brown sugar
  • 1/4 cup confectioner's sugar
  • 1 tablespoon iced cold water


  • Preheat oven to 425.
  • Partially bake pie crust for 8 minutes. Reduce oven to 400.
  • Heat cream and sugar in small sauce pan, until it turns translucent.
  • Add in bourbon and vanilla and simmer for a few minutes.
  • Add in pecans. Turn heat off and allow to sit while oven is preheating, about 15 minutes and while pie shell is baking in oven.
  • Pour cream and pecans into par-baked pie shell. Remember to reduce heat to 400 and bake for another 20-25 minutes.
  • Check tart at 15 minutes, tamp down bubbles the cream forms and sprinkle in some dried cranberries if you want to.
  • Cool completely before cutting.

Tart Dough Instructions

  • Mix flour with sugar and salt.
  • Add in butter and process in food processor to a slow count of 10. Add in egg and process until mixed. Add in water and process just enough until dough forms.
  • Wrap dough in plastic and refrigerate at least one hour.
  • Take out, roll out and put in tart shell. Poke fork holes and put back in refrigerator to chill until ready to use. It's best to pre-bake a very cold tart shell.