This recipe is a really quick and simple one. I love recipes that make you look like you have gone to a lot of trouble
when you really haven’t. Something sweet and lazy for a Sunday afternoon treat. I even used store bought sweet pastry, that is how lazy I was on Sunday, however you are most applauded if you have the extra time to make your own pastry.
- Store bought sweet pastry
- 2 large eggs
- 2/3 cup sugar
- 1/2 cup light corn syrup
- 5 teaspoons unsalted butter, melted
- 1 teaspoon vanilla extract
- 1/4 cup chocolate pieces
- 1 1/3 cups pecan halves
- 1 tablespoon bourbon
Preheat oven to 180 degree and grease a 22cm tart tin with a removable base.
On a lightly floured surface roll out pastry to cover you tart tin and to be about 3mm thick. Press pastry into the bottom and up the sides of the pan and trim around the edges. Fill with a piece of greaseproof paper and fill with baking weights or rice to blind bake for 12 minutes. Remove paper and weights.
In a large bowl whisk together eggs, sugar, light corn syrup, 4 teaspoons of melted butter and vanilla.
Scatter chocolate pieces evenly over the base of the tart shell. Pour whisked filling over the chocolate and then arrange the pecans on top.
Bake until filling is set, 45 to 60 minutes. If pecans are browning too quickly place a piece of aluminium foil on top of the tart foil. Remove from oven; while still hot, drizzle with bourbon. Let tart cool completely before serving.
KARA’ S FAVOURITES
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