We will begin preparing the base dough. For that we mix the flour, sugar and salt in a bowl or in the glass of a food processor. We mix.
Add half of the butter mix with the fingertips to sand it Or we give our kitchen robot a few pulsations so that the ingredients are quickly integrated. Then we add the rest of the butter, we repeat the operation until we get a powder that resembles coarse sand.
little by little we go adding ice waterand mix again, until we get a dough that stays together when we pinch a piece with our fingers.
Wrap it in kitchen film and We keep it for at least two hours in the fridge. Once the rest has passed, we spread it between two sheets of baking paper with dusted flour and lined with it a metallic cake mold with a removable base.
We return to the freezer the base and the mold until the moment of the filling. in this cake, the base is not pre-baked as in other tartlets.
Will follow preheating the oven to 180 degrees. In a mixing bowl, beat the eggs, brown sugar, corn syrup, molasses, melted butter, vanilla extract, and salt until smooth.
We spread the pecans on the base of the cake and pour the previous mixture on top. We wait a few minutes for the pecans to rise to the liquid surface, we rearrange them beautifully and bake for 50 minutes to an hour. If we see that the surface is toasted too much, we put a piece of aluminum foil on top so that it finishes cooking.