PECAN TART

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.

Makes one 28 cm (11¼ inch) tart

one 28 cm (11¼ inch) blind-baked Sweet shortcrust pastry shell (see here); you could also use any of the other sweet pastry doughs

FILLING

5 eggs

105 g (3¾ oz) caster (superfine) sugar

25 g (1 oz) lemon juice

180 g (6¼ oz) golden syrup or treacle

125 ml (4 fl oz/ ½ cup) thin (pouring) cream (35% fat)

75 ml (2¼ fl oz) milk

25 g (1 oz) unsalted butter

250 g (9 oz) pecans

Preheat the oven to 170°C (325°F).

Put the eggs, sugar and lemon juice in a heatproof bowl and place over a saucepan of simmering water, ensuring the base of the bowl doesn’t touch the water. Use a hand-held mixer or a whisk to whisk the mixture until it is thick and pale and holding its shape briefly.

Put the golden syrup, cream, milk and butter in a saucepan and bring to the boil.

Gradually fold the cream mixture into the egg mixture, gently folding the two together. Stir the pecans through.

Pour the mixture into the cooled blind-baked tart shell.

Bake for 40–45 minutes, or until the filling is firm.

This tart will keep in an airtight container at room temperature for up to 3 days.

NOTE

You can add 200 g (7 oz) of dark chocolate to the filling mixture by melting it in with the cream mixture.