This pie has been on my to-make list way too long. Now that I’ve made it once, I’m sure I’ll make it again very soon. Be careful not to eat the entire tart in one bite, it’s pretty delicious.
Recipe adapted from (Dutch) Delicious.
250 g flour
110 icing sugar
110 unsalted butter, diced
45 soft unsalted butter
125 g light brown sugar
150 ml golden syrup
1 tsp vanilla
100 g milk chocolate, melted
200 g pecans, chopped
Put the flour, icing sugar and butter in the bowl of a food processor and pulse a few times. Add the egg and pulse again untill it forms a ball. Chill the dough, in plastic wrap, in the fridge for 30 minutes.
Roll the dough so it is big enough for a 23 cm ø tart pan. Transfer the dough into the tart pan and trim any excess dough. Pierce crust all over with a fork.
Chill the crust in the fridge for 30 minutes.
Preheat the oven to 180˚C.
Place a piece of baking paper over the crust and fill the tart pan with uncooked rice or uncooked chickpeas. Place the crust in the oven and bake for 10 minutes. Take the tart pan out of the oven and remove the weights and the baking paper and bake it for another 10 minutes.
Put butter, golden syrup and sugar in a bowl and mix. Add eggs, vanilla, chocolate and nuts. Spread the filling in tart crust and bake for 30-35 minutes.
Transfer the tart to a rack and let it cool completely.