The other day, I took the afternoon to make a list of all the Fridays left until the end of the year (surprisingly few!!) so that I could plan the blogs out to make sure they are seasonal and exciting. I promise that I am not normally that organised. So to keep things throughly autumnal and not rush ahead, I reached for golden pecans and decided to make a pie.
I decided to push the pecan pie boat out, so to speak, and added some dark chocolate as there was some going spare in the cupboard. It works really well and cuts through the sweetness of the golden syrup.
I have shared the recipe for how to make sweet shortcrust pastry, so just head to the ‘pastry’ tag on the blog homepage to find it there.
Pecan and Chocolate Pie
Sweet Shortcrust Pastry
250g plain flour , plus extra for dusting.
50g icing sugar
125g good-quality unsalted cold butter , cut into small cubes.
1 large free ranged egg , beaten
For the Filling
200g pecan nut halves, roughly chopped (save 20 un-chopped for the top)
110g unsalted butter
225g light muscavado sugar
110g golden syrup
100g dark chocolate, chopped into small chunks
3 large free ranged eggs
First up you will need to make the sweet shortcrust pastry case. Click on the link for this bakewell tart to follow the steps on how to make this up until the blind bake… https://www.skymeadowbakery.com/single-post/2017/04/21/Sunny-Days-and-Bakewell-Tart
Preheat oven to 180ºC. Once the tart case is cooled from the blind bake, add the chopped pecan nuts and chocolate chunks.
For the filling, put the sugar, butter and syrup into a medium saucepan and melt together, then set aside to cool. In a separate bowl, lightly beat the eggs, then pour them into the cooled melted mixture and stir together.
Pour the filling over the top of the nuts and chocolate in the base of the tart until it comes up to the top of the pastry and then place the pecan halves evenly across the top.
Place the tart dish onto a baking sheet and bake in the oven for 30 minutes, then turn down the oven temperature to 150ºC and continue to bake for a further 20 mins - or until the filling has set, with a slight wobble in the centre.
Remove from the oven and leave to cool before serving
The next couple of weeks will be full of halloween fun, see you back here next Friday!