Ingredients

For the pastry:

• 125g butter
• 125g caster sugar
• 1 medium egg
• Dash vanilla
• 250g plain flour

For the filling:

• 200g chopped pecans
• 3 medium eggs
• 125g soft brown sugar
• 200g golden syrup
• Dash vanilla essence
• 2 tbsp butter, melted
• 1/2 tsp salt
• 150g dark chocolate, chopped

Tools

• kMix Stand Mixer

Method

To make the pastry:

1. Into the bowl of your Kenwood mixer fitted with the paddle attachment, add the butter and sugar.
2. Cream these together until soft and pale.
3. Add the egg and vanilla, mix.
4. Finally, add the flour and mix to combine.
5. Wrap and chill this pastry for 30 minutes.
6. Grease and dust a 10” round loose bottom tart ring with butter & flour, and set aside.
7. Roll the rested pastry on a lightly floured work surface to a thickness of 1/2cm.
8. Carefully line the prepared tin, removing any excess pastry. (This excess can be kept for further bakes)
9. Pop the tart back into the fridge to rest while making the filling.
10. Preheat your oven to 180C/160C fan.

For the filling:

1. Add all the ingredients into a bowl and mix well with a whisk.
2. Carefully pour the filling into the uncooked tart shell and place it into the oven and bake for 40 minutes or until the pastry is golden brown and the filling has a slight giggle.
3. Allow the pie to cool to room temperature before serving.