Friday, September 29, 2017

Pecan Tart 胡桃塔

Pecan Tart 胡桃塔
(recipe adapted & modify slightly from Joyofbaking)

Pie Crust:
170g Blue Jacket Plain Flour
1 Tbsp fine sugar
110g Cowhead salted butter, chilled & cut into cubes 
30ml ice water

Pecan Filling: 
100g black sugar 
160ml Lyle's Golden Syrup
2 Tbsp rum
50g Cowhead salted butter 
2 large eggs
60ml cream 
200g pecans, toasted & coarsely chopped 

1. Pie Crust: Place flour & sugar in a mixing bowl & stir till combined. Rub in cold butter until the mixture resembles bread crumbs. Add in ice water & knead lightly till a dough is formed. Fridge the dough for 30mins.

2. On a lightly floured surface, roll out dough into a circle enough to fit a 8" tart tin. Put in fridge for 30mins.
3. Pecan Filling: In a large saucepan, heat the brown sugar, Lyle's Golden Syrup, rum & butter until boiling, stirring constantly. Remove from heat & set aside. When the boiled syrup has cooled, whisk in eggs & cream.  

4. Remove the chilled pastry crust from the refrigerator. Evenly distribute the chopped pecans over the bottom of the crust. Then pour the filling evenly over the nuts. Bake in a preheated oven at 170C for 50mins.

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