Saturday, October 25, 2008
Simple Pecan Pie
For this very fast and delicious nutty pie you will need a 24-cm flan dish.
300 gr shortcrust pastry thawed if frozen
for the filling:
100 gr pecans
50 gr blanched almonds
70 gr butter
200 gr sugar
2 tbsp corn flour
50 gr melted dark chocolate
100 gr pecan halves
Place the dough on a floured surface and roll gently with a pin. Line the flan dish with the pastry, prick the base with a fork and store in the fridge for an hour.
In a food processor blend the nuts, add the tangerine segments and blend well.
Transfer the mixture in a bowl, add the butter, eggs and sugar gradually, whisking. Add the spices, melted chocolate and at the end the corn flour.
Pour the mixture over the pastry. Bake on 180 degrees for 10 minutes, then carefully decorate the top with the pecan halves and bake for more 30 minutes.