One of our favourite things to do is to make desert and sweet treats. It has become a little tradition that once a week or so when Ali and Iz come over for a meal and maybe a board game we decide last minute, depending on what is in the cupboard which desert we should ‘whip up’! We usually consider a few things to choose the recipe, mainly that we have all the ingredients handy, no ducking out to the shop! Also that it won’t take too long as we don’t tend to start making it until around 7pm and we want it ready for soon after we eat dinner. Also, its generally something we’ve recently seen the recipe for and haven’t tried yet. We love to try new things…
150g plain flour
85g butter, cold and cubed
2 tablesppons icing sugar
1 egg yolk
cold water about 1 tablespoon
Place the flour, butter and icing sugar in a food processor and pulse until the mixture resembles bread crumbs. Add the egg yolk and water and continue to pulse until the mixture comes together. Push together into a round disc, cover in clingfilm and place in the fridge for an hour or overnight!
Our pastry was already made and frozen so we left it out to defrost and then rolled it and lined a 20cm fluted tart tin. Once the tin was lined we placed the tin the freezer for 10-20 minutes before blind baking. We blind baked the pastry for 10 minutes at 190 degrees and then took the bling baking beans out and put the pastry back in for another 10 minutes. Unfortunately as the pastry cooked it cracked in a few places. What we should have done and will do next time is reserve a little bit of pastry so that it could be patched before we cooked completely. Instead we just filled as it was which meant the filling would run out of its case a little…
So filling recipe:
200g golden caster sugar
250ml golden syrup
1/2 tsp salt
60g unsalted butter
1/4 tsp vanilla essence
100g roughly chopped pecans, we left 10-12 whole to decorate the top with
100g milk chocolate, cut into chunks
Place caster sugar, golden syrup, butter and salt in a medium sized sauce pan and gently bring to the boil, then take it of the heat and set aside to cool. Meanwhile whisk the eggs together in a small bowl and set aside. Scatter the base of the pastry with a mixture of the chopped pecans and chocolate chunks, remember to save some whole pecans for the top, it really adds a nice touch. When the sugar syrup mixture has cooled (doesn’t have to be totally cooled, you just don’t want it to be so hot that the eggs scramble) gradually add the eggs, whisking as you do. Make sure all the eggs are whisked through the mixture and then pour it into the tart case, over the pecans and chocolate. Decorate the top with the remaining pecans and pop it in the oven (still at 190 degrees from the pastry). After it has been in for 30 minutes turn the oven down to 170 degrees and cook for another 20 minutes or until set on top but still a little wobbly in the middle (it will set as it cools).
As we used a smaller tin size the pie didn’t take quite as long to cook.. it smelt delicious! We had a little trouble taking it out of its tin, due to the fact the filing had leaked from the case and stuck to the tin a little. We did manage to get it out though and we were so impatient to eat it we didn’t wait for it to cool completely. The filling was a little on the gooey side as a result but we did not mind a bit! Usually with a pecan pie, it should be cooled completely before slicing.
Served with some fresh whipped cream it was quite a sweet pie but a yummy pie!
Definitely a success!