Vanilla pecan and caramel tart

Ingredients

Crust :

• 1/2 cup softened butter
• 2/3 cup icing sugar
• 1 oz almond flour
• 2 tsp vanilla sugar
• 1 pinch of salt
• 1 egg
• 1.5 cups flour

Salted caramel :

• 1/2 cup sugar (100 gr)
• 1.5 ounces salted butter (40 gr)
• 3/4 cup cream (20 cl)

Vanilla cream :

• 1.5 cup cream
• 0.5 lb mascarpone
• 1/2 cup icing sugar
• 1 vanilla bean
• Pecan nuts

Preparation

• The crust :
  In a bowl, put the softened butter, the icing sugar, the vanilla sugar, the salt and the almond flour, and combine to get a creamy and smooth mix.
• Add the egg and mix well. Add the flour, and mix using your hands to form a ball. Wrap the dough in some plastic foil and flatten it a little. Put in the fridge for 1 hour.
  
• Roll the dough out and line the pie pan with it. Sting it with a fork, then bake 20 minutes at 350°F (180°C).
• The salted caramel :
  Put the sugar in a pot at medium heat. Leave it melt and caramelize (shake the pot sometimes to stir). Once the caramel has formed, add the butter and mix well.
  
• Then pour the cream and mix until the caramel is melted. Bring to a boil, then thicken it during 10 minutes, stiring regularly. Pour the caramel on the crust and put in the fridge for at least 1 hour.
• The vanilla cream : Put the cream and the mascarpone in the freezer before using.
  
• In a bowl, put the cream, the mascarpone, the vanilla and the sugar and whip.
• With a piping bag and a star tip (optional), spread the vanilla cream on the caramel. Add pecan nuts on top.
  
• There you are, your vanilla, pecan and caramel tart is ready!