Choc Chip Pecan Pie

Подготовка

1. 🥄First, make the pastry.
2. 🔥Tip the ingredients into a food processor with 1 /4 tsp salt.
3. 🧂Blend until the mixture resembles breadcrumbs.
4. 🍳Drizzle 2-3 tsp cold water into the funnel while the blade is running – the mixture should start to clump together.

Шаги

1. 🔥Tip onto a work surface and bring together, kneading briefly into a ball.
2. 🧂Pat into a disc, wrap in cling film, and chill for at least 20 mins.
3. 🍳Heat oven to 200C/180C fan/gas 6.
4. 🫇Remove the pastry from the fridge and leave at room temperature for 5 mins to soften.
5. 🍽️Flour the work surface, then unwrap the pastry and roll to a circle the thickness of a £1 coin.
6. 🌿Use the pastry to line a deep, 23cm round fluted tin – mine was about 3cm deep.
7. ✨Press the pastry into the corners and up the sides, making sure there are no gaps.
8. 🥄Leave 1cm pastry overhanging (save some of the pastry scraps for later).
9. 🔥Line with baking parchment (scrunch it up first to make it more pliable) and fill with baking beans.

Готовка

1. 🧂Blind-bake for 15-20 mins until the sides are set, then remove the parchment and beans and return to the oven for 5 mins until golden brown.

Шаги

1. 🍳Trim the pastry so it’s flush with the top of the tin – a small serrated knife is best for this.
2. 🫇If there are any cracks, patch them up with the pastry scraps.
3. 🍽️Meanwhile, weigh the butter, syrup and sugars into a pan, and add 1 /4 tsp salt.
4. 🌿Heat until the butter has melted and the sugar dissolved, stirring until smooth.
5. ✨Remove from the heat and cool for 10 mins.
6. 🥄Reduce oven to 160C/140C fan/gas 3.
7. 🔥Beat the eggs in a bowl.

Подготовка

1. 🫇Add the syrup mixture, vanilla and pecans, and mix until well combined.
2. 🍽️Pour half the mixture into the tart case, scatter over half the chocolate chips, then cover with the remaining filling and chocolate chips.

Готовка

1. 🍽️Bake on the middle shelf for 50-55 mins until set.

Шаги

1. 🌿Remove from the oven and leave to cool, then chill for at least 2 hrs before serving.