Serves: 12, Calories: 438
Ingredients
Pastry:
- 175g plain flour
- 100g cold butter, cubed
- 1 round tbsp (30g) icing sugar
- 1 egg yolk
- 1-2 tbsp cold water
Filling:
- 200g pecans, chopped
- 200g Demerara sugar
- 125ml golden/maple syrup
- 100g butter
- 4 small eggs/3 large + 1 yolk
- 1 tsp vanilla essence (or ½ tsp extract), OR, 3 tbsp whiskey
- ¼ tsp salt
Optional Ganache Topping:
- 50g dark chocolate chips TtD
- 50g milk chocolate chips TtD
- 150ml real double cream
- 1 tbsp (25g) golden caster sugar
Method
- Filling: In medium saucepan; Heat butter, sugar and syrup. Stir well. Once boiled, remove from heat. Cool, stir occasionally.
- Preheat oven to 180°C Fan/Gas Mark 6.
- Pastry: In large mixing bowl; Rub flour, butter and icing sugar to breadcrumb consistency. Add egg yolk and water, cut in with knife. Ball together.
- Flatten and wrap in plastic, chill for 30 mins minimum.
- Roll pastry to 3mm thick (green guide bands).
- Line 9" Pyrex dish. Trim. Prick base with fork. Line with foil.
- Blind bake base for 15 mins. Remove foil. Bake for 5-8 mins more. Remove.
- Add pecans to lukewarm syrup mixture.
- In jug; Beat eggs, salt and vanilla/whiskey. Add to syrup/pecan mixture, mix well.
- Pour mixture into tart base. Bake for 33 mins. Or until skewer comes out oozy not lumpy and tart middle puffs up and wobbles like firm jelly. (Use foil from 20 mins to prevent burning).
- Remove from oven. Cool completely. Decorate.
- Optional Ganache: After 30 mins cooling. In milk pan; Simmer cream and sugar.
- In medium Pyrex bowl; Put chocolate chips. Pour hot cream over chips. Leave for 5 mins. Stir to combine. Pour on tart.
- Cool for approx 4 hours.
Calories =
- 438 per slice (12 golden syrup)
- 658 per slice (8 golden syrup)
- 444 per slice (12 maple syrup)
- 667 per slice (8 maple syrup)
Tip: Stir 75g rolled oats and chopped pecans into syrup, then pour into base before baking.
Tip: Use half quantities in 6.¾" (2nd smallest) casserole dish lid. Cook for 30 mins. Foil on from 20 mins.
