Similar to American-style pecan pie, this impressive tart is made with buttery pastry and a sweet, sticky filling of honey, brown sugar and walnuts. Serve with ice cream and you’ll be in dessert heaven.
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Ingredients
- 200g plain flour
- 100g unsalted butter
- 75g caster sugar
- 2 large free-range egg yolks, beaten
For the filling
- 3 large free-range eggs and 3 yolks
- 200g light brown muscovado sugar
- 340g clear honey
- 2 tbsp double cream
- 1 tbsp plain flour
- 1 tsp vanilla extract
- 200g walnut pieces, toasted for 5 minutes on a baking tray in a hot oven, then roughly chopped
You’ll also need…
- 23cm fluted tart tin
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Method
- For the pastry, put the flour and butter in a food processor and whizz to the consistency of fine breadcrumbs. Add the sugar and whizz to mix. Add the egg yolks and pulse until the mixture forms clumps. Tip onto cling film, wrap and shape into a disc; chill for 30 minutes.
- Heat the oven to 200°C/180°C fan/gas 6 with a baking sheet inside. Roll out the pastry to the thickness of a £1 coin. Line the tart tin with the pastry, then trim off any excess. Chill for 15 minutes. Prick the base with a fork and line with baking paper. Fill with ceramic baking beans, then bake for 20 minutes. Remove the paper and beans, then bake for 5 minutes until the pastry is golden.
- In a mixing bowl whisk together all the filling ingredients (except the walnuts). Fill the base with the walnuts, then pour over the filling mixture. Bake for 45-50 minutes until just set with a slight wobble. Leave to cool in the tin, then serve at room temperature (or slightly warm) with double cream or ice cream.
Nutrition
- 480kcals Calories
- 24g (7.6g saturated) Fat
- 8.3g Protein
- 57.4g (43.5g sugars) Carbs
- 1.5g Fibre
- 0.1g Salt
For 12
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