Per serving (139g)
Calories 554, Fat 20g, Saturates 2.9g, Carbohydrate 91g, Sugars 57g, Fibre 3g, Protein 5.9g, Salt 0.83g
Preheat the oven to 180°C/350°F/Gas 4. For the pastry add the plain flour, butter and icing sugar to a food processor, and pulse until the mixture resembles breadcrumbs.
Transfer the mixture to a large bowl and bring together with your hands, being careful not to overwork the pastry. If the pastry seems too wet add a little more flour, and if it's too dry add a little water. Once the pastry is formed, wrap in cling film and refrigerate for 20 minutes.
To make the filling, add the golden syrup, breadcrumbs, crushed pecans and soft brown sugar to a pan over a medium heat, continuously stirring for 5 minutes or until the mixture thickens.
Remove the pastry from the fridge, roll it out to ¼ inch thick, and line the tart case. Prick the bottom of the pastry with a fork and blind bake for 10 minutes.
Remove tart case from the oven and turn the temperature up to 200°C/375°F/Gas 5.
Pour the filling mixture over the tart base, arrange the pecan halves on top, and bake for 10-15 minutes.
Remove from the oven and serve warm with vegan cream, custard or ice cream.
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