1/2 375 g pack fresh dessert
-shortcrust
; pastry
175 g Brown sugar; (6oz)
50 g Unsalted butter; diced (2oz)
175 g Golden syrup; (6oz)
100 g Pecans; roughly chopped
; (31/2oz)
50 g Dark chocolate; (2oz)
3 md Size eggs; beaten
50 g Pecan halves; (2oz)
Preheat the oven to 200 C, 400 F, Gas Mark 6.
Roll out the pastry to line a loose bottomed flan ring 20cm (8
inches) in diameter. Prick the pastry base lightly with a fork and
refrigerate for 10-15 minutes.
Place the sugar, butter and syrup in a heavy based pan over a moderate
heat. When the ingredients have melted remove the pan from the heat.
Add the roughly chopped pecans and chocolate. Stir the chocolate
until it has melted.
Add the beaten eggs and mix thoroughly.
Place a disc of greaseproof paper into the lined pastry case and fill
with baking beans or rice.
Place the flan ring onto a baking sheet and into preheated oven. Bake
for 10-12 minutes. Remove the baking beans and cook for a further 5
minutes until the pastry is golden brown. Reduce the oven temperature
to 180 C, 350 F, Gas Mark 4.
Pour the pecan filling carefully into the baked pastry case. Place the
pecan halves on top and return the pie to the oven.
Bake for 30-35 mintues until the filling is firm to the touch and
slightly domed.
Yields
1 servings
