Pecan Pie, Vanilla Cream


Can't think of a better dessert to finish off your 4th July celebrations....

30 - 45

minutes

40 - 45

minutes

6

servings

Ingredients

Cooking Steps

  1. 1. Roll out your pastry on a lightly floured surface and use to line a tart case, keep any leftover pastry in case you need to fill any cracks after blind-baking, pop in the fridge for 30 mins to rest

  2. 2. Pre-heat your oven to 170C/gas 5. Line the pastry case with baking parchment, fill with baking beans and blind bake for 15-20 mins until the sides are set. Remove the beans and parchment and return to the oven for 5-10 mins until the base is set and the pastry is golden then set aside to cool.

  3. 3. Whack your oven up to 190C/gas 6 and beat the butter and sugar together with an electric whisk until light and fluffy then add both of the syrups and gradually add the eggs, a pinch of salt and the vanilla, then whisk until combined. Stir through the nuts, pour into the tart case and bake for 10 mins.

  4. 4. Turn your oven down to 140C/gas 3 and continue baking for 30-35 mins your tart should be golden brown but the filling should wobble a little in the centre when shaken. Leave to cool in the tin, Serve with vanilla cream.

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