Dessert
United States
Pie
Desert
Sweet
Nutty
Learn how to prepare this delicious recipe with a step-by-step video tutorial.
Ingredients
- - Plain Flour : 300g
- - Butter : 75g
- - Cream Cheese : 100g
- - Icing Sugar : 1 tbls
- - Butter : 150g
- - Maple Syrup : 200ml
- - Light Brown Soft Sugar : 250g
- - Dark Brown Soft Sugar : 100g
- - Eggs : 4
- - Vanilla Extract : 1 tsp
- - Pecan Nuts : 400g
- - Dark Chocolate Chips : 200g
Instructions
1 - First, make the pastry.
2 - Tip the ingredients into a food processor with 1 /4 tsp salt.
3 - Blend until the mixture resembles breadcrumbs.
4 - Drizzle 2-3 tsp cold water into the funnel while the blade is running – the mixture should start to clump together.
5 - Tip onto a work surface and bring together, kneading briefly into a ball.
6 - Pat into a disc, wrap in cling film, and chill for at least 20 mins.
7 - Heat oven to 200C/180C fan/gas 6.
8 - Remove the pastry from the fridge and leave at room temperature for 5 mins to soften.
9 - Flour the work surface, then unwrap the pastry and roll to a circle the thickness of a £1 coin.
10 - Use the pastry to line a deep, 23cm round fluted tin – mine was about 3cm deep.
11 - Press the pastry into the corners and up the sides, making sure there are no gaps.
12 - Leave 1cm pastry overhanging (save some of the pastry scraps for later).
13 - Line with baking parchment (scrunch it up first to make it more pliable) and fill with baking beans.
14 - Blind-bake for 15-20 mins until the sides are set, then remove the parchment and beans and return to the oven for 5 mins until golden brown.
15 - Trim the pastry so it’s flush with the top of the tin – a small serrated knife is best for this.
16 - If there are any cracks, patch them up with the pastry scraps.
17 - Meanwhile, weigh the butter, syrup and sugars into a pan, and add 1 /4 tsp salt.
18 - Heat until the butter has melted and the sugar dissolved, stirring until smooth.
19 - Remove from the heat and cool for 10 mins.
20 - Reduce oven to 160C/140C fan/gas 3.
21 - Beat the eggs in a bowl.
22 - Add the syrup mixture, vanilla and pecans, and mix until well combined.
23 - Pour half the mixture into the tart case, scatter over half the chocolate chips, then cover with the remaining filling and chocolate chips.
24 - Bake on the middle shelf for 50-55 mins until set.
25 - Remove from the oven and leave to cool, then chill for at least 2 hrs before serving.
