Pumpkin Pecan Pie by Hall & Co. Event Design

Chef and Owner of Hall & Co Event Design & Little Acre Kitchen Dom, shares his pecan tart recipe for #nationalpecanday

Pastry Recipe

makes 4 tartlets

225g plain flour

110g butter

80g sugar

1 large egg

Method

Crumb together by hand the butter in to the flour, then add the sugar, mix in the egg and enough milk to form a soft dough, allow to rest in the fridge for an hour before rolling, when chilled begin rolling the pastry to line the cases, divide the mix in to 4 , roll to roughly 1/2 cm thick and line the case, fill with baking beans and cook at 180 degrees for 10-15 mins till starts to turn golden in colour, remove from the oven and allow to cool while you make the pecan filling

Lets Pecan...

75g butter softened

100g golden caster sugar

175g golden syrup

175g maple syrup

3 eggs beaten

½ tsp vanilla extract

300g pecan halves

1 Tsp pumpkin spice

1/2 Tsp maldon sea salt

Beat the butter and sugar together with an electric whisk until light and fluffy

Keep the beaters going and pour in both of the syrups

Gradually add the eggs, salt, pumpkin spice and the vanilla, then whisk until combined

Stir through the nuts and pour into the tart cases

Bake at 180 degrees for roughly 15-20 mins, the pie should be golden brown but the filling should wobble a little in the centre when shaken. Leave to cool