Gluten Free Cremeschnitte with Caramel Pecan Layer

Ingredients:

• 1 recipe Lump-Free Pastry Cream*
• 1/2 recipe Sweetened Whipped Cream (optional to make a lighter filling)
• 2 recipes Small Batch Gluten Free Puff Pastry (or commercially made (GeeFree) (or Flaky Gluten Free Pie Crust
• 4 cups pecan halves, ground in food processor or minced
• 1/2 cup caramel sauce
For the Caramel Sauce:
• 1/4 cup granulated sugar
• 2 tablespoons gluten free brown rice syrup (Lundberg's) (or light corn syrup)
• 1/2 cup (4 ounces) heavy whipping cream
• 1/16 teaspoon (tiny pinch) of salt
• 1/4 teaspoon pure vanilla extract

Instructions:

1. Make the pastry cream and refrigerate until cold. (I do this a day in advance.) To make a lighter version, feel free to fold in some Sweetened Whipped Cream. This creates Bavarian Cream. I never use more than 50% whipped cream.)
2. Make two separate recipes for the small batch gluten free puff pastry. Roll each one out to 1/4 inch thickness. Cut each one to fit inside a 9 x 9-inch glass baking dish or pan.
3. If using the homemade puff pastry, preheat the oven to 400ºF. Line each baking dish with parchment paper. Place one dough slab in each of your dishes or bake one at a time if you only have one dish this size. Bake until lightly golden brown, 20 - 25 minutes. If you are only using one pan, transfer the first pastry crust to a cooling rack to cool completely, line the pan with additional parchment paper, lay the dough on top and bake as instructed above. Cool on a wire rack. (This may be done in advance and frozen after cooled. Defrost at room temperature.)
4. Set the ground pecans in a heat-proof bowl; set aside. Line a 9 x 9-inch baking dish with parchment paper; set aside.
5. Make the caramel sauce by adding the cream, sugar, brown rice syrup, and salt to a small saucepan. Cook over medium-high heat until it reaches 235ºF. Stir in the vanilla extract. Scoop out 1/2 cup of caramel sauce and fold into the ground nuts until all of the nuts are moistened with the caramel sauce.
6. Press the nuts into the dish. Refrigerate until ready to use.
7. Add one baked puff pastry crust to the bottom of a 9 x 9-inch baking dish. Scoop half or 1-1/4 cups pastry cream on top and distribute evenly. Remove the nut layer from the refrigerator and place on top of the pastry cream. Scoop the remaining pastry cream (1-1/4 cups) on top of the nut layer and distribute evenly. Place the last baked puff pastry crust on top. You can even crumble it on top if you wish. (Crumbled pie crust works well, too.) Refrigerate for 4 hours or until set. Right before serving, dust the top with confectioners' sugar.

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