Pecan Tart
Makes
28
Ingredients
one 28cm blind-baked sweet Shortcrust Pastry
5 eggs
105g caster (superfine) sugar
25g lemon juice
180g golden syrup or treacle
125ml thin cream
75ml milk
25 unsalted butter
250g pecans
description
An all-American classic, in a personal tart for one. Paul was told by his friend Krystle Elkins, from North Carolina, that she spent a lifetime searching for the perfect rich, nutty and bitter-sweet pecan pie, and was stunned that she discovered it at Bourke Street Bakery.
method
Preheat the oven to 170°C.
In a heatproof bowl, whisk together the eggs, sugar, and lemon juice, then place the bowl over a saucepan of simmering water, ensuring the base doesn’t touch the water. Using a hand-held mixer or whisk, beat the mixture until it becomes thick, pale, and holds its shape briefly.
In a separate saucepan, combine the golden syrup, cream, milk, and butter, and bring to the boil. Gradually fold this hot cream mixture into the egg mixture, gently incorporating them. Stir through the pecans.
Pour the mixture into a cooled, blind-baked tart shell, then bake for 40–45 minutes, or until the filling is set and firm.
This tart can be stored in an airtight container at room temperature for up to 3 days.
note
For a richer flavour, melt 200 g of dark chocolate into the cream mixture before combining with the eggs.
