Royal Pecan Tart

To make the dough:

Place the cream cheese, butter, flour and sugar in a food processor. Process until dough starts to form.
Pour onto a piece of plastic wrap, and shape into a ball.

Flatten into a disk, and cover tightly with plastic wrap, being sure to seal all edges tightly. Refrigerate at least 1 hour, or may be made and refrigerated for one night, or 24 hours in advance.

Heat oven to 350ºF.

Roll out tart dough to ¼ inch thickness on slightly floured countertop. I roll the dough over top of the rolling pin, and then unroll it over top of the pan. If using a round tart dish or pie plate, you would roll it in more of a circle, then fold it in half and then in a quarter, and place the point in the middle of the pan and unfold.

Place over a lightly buttered pan, and press down on sides and bottom lightly. Discard extra dough.

For the filling, melt butter in a small pot over medium heat. Cook two minutes, whisking until butter browns. Stir in pecans and cook a couple more minutes, continue stirring. Remove pan from heat.

In a large mixing bowl, whisk together eggs. Add orange zest, brown sugar, corn syrup, agave, Crown Royal and vanilla until well combined. Stir in pecans.

Pour filling onto crust ¾ full. Bake 20-25 minutes or until dough is golden brown and filling is set. Cool completely on wire rack. Best if served the same day. Can be stored for 1-2 days.