Ingredients
- 20-25 American Pecans + for garnish
- 1 cup refined flour (maida) + for dusting
- 1 cup powdered sugar
- A pinch of salt
- 2 tbsps chilled butter
- Dried chickpeas as required
- 3 eggs
- ½ cup brown sugar
- 1½ tbsps corn syrup
- ½ tsp vanilla essence
- 1½ tbsps liquid glucose
- 2 tbsps melted butter
- Whipped cream for serving
Process
- To make short crust pastry, mix refined flour and powdered sugar in a bowl. Add salt and butter and mix well till the mixture resembles breadcrumbs.
- Add 1/3 cup chilled water and knead to stiff dough. Cover with plastic wrap.
- Refrigerate for 1-2 hours.
- Dust some refined flour on the surface and roll the dough into semi thick sheet. Line this sheet over pie dish, press the edges, place a butter paper and add some chickpeas. Freeze for 30 minutes.
- Preheat the oven to 180℃.
- Put the pie dish in oven and blind bake for 10-15 minutes.
- Chop American Pecans.
- Break eggs in a bowl. Add brown sugar, corn syrup, vanilla essence, liquid glucose and melted butter and whisk well.
- Add chopped pecans at the base of blind baked tart and pour the egg mixture on top.
- Arrange the American Pecans on top and bake for 25-30 minutes.
- Allow to cool, cut into wedegs and serve with a dollop of whipped cream.
