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Prep Time: 30 Minutes Cook Time: 120 Minutes |
Ready In: 150 Minutes Servings: 6 |
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If you think this recipe is too sweet, just simply add less sugar. If you don't have pecan nuts, just replace by using almond or walnut. Ingredients:
200 g plain flour |
65 g caster sugar |
90 g unsalted butter, softened |
1 egg, beaten |
orange, rind of 1 |
200 g golden syrup |
45 ml soft light muscovado sugar |
150 g chocolate |
50 g butter |
3 eggs, beaten |
5 ml vanilla essence |
175 g pecan nuts |
Directions:
1. Sift flour into a bowl. Stir in caster sugar, Work in the butter evenly with fingertips until well combined.
2. Beat the egg and orange rind in a bowl, then stir in the mixture to make a firm dough. Add water if too dry.
3. Roll out the pastry on a lightly floured surface and use to line a deep, 20cm/8in loose based flan tin. Chill for 30 minutes.
4. Preheat oven to 180°C.
5. Make the pie filling. Mix the golden syrup, muscavado sugar, chocolate and butter in a small saucepan. Heat mixture gently until smooth and melted.
6. Remove pan from heat and beat in the eggs and the vanilla essence, Sprinkle the pecan nuts into chilled pastry case and carefully pour in the melted chocolate mixture.
7. Place pie on a baking sheet and bake for 50-60 minutes Cool completely in the tin.
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