Chocolate Chunk Pecan Pie
For the pastry
110g Lewis Road Unsalted Butter
225g plain flour, plus extra for dusting
80g caster sugar
1 large egg
For the filling
110g Lewis Road Unsalted Butter, softened
225g soft light brown sugar
110g golden syrup
3 large eggs
260g pecans, roughly chopped, plus 16 pecan halves
85g dark chocolate chips (minimum 70% cocoa solids)
Using a freestanding electric mixer with the paddle attachment mix together the butter and flour on a low speed until crumb-like in consistency. Add the sugar and then the egg, mixing gently just to incorporate. Alternatively, place the butter and flour in a separate bowl and rub together using your fingertips, then stir in the sugar, followed by the egg.
When the dough starts to form, take it out of the bowl and knead gently on a floured surface to bring together. Wrap the pastry in cling film and place in the fridge to rest for 20- 30 minutes.
Once the pastry has rested, roll it out on a lightly floured worktop so that it is about 5mm thick and large enough to fit your tart tin.
Line the tart tin with the pastry, gently pressing it down into the base and sides of the tin. Using a sharp knife, cut away any excess pastry so that it is level with the edge of the tin, then prick the base of the pastry a few times with the point of the knife. Put the pastry case back in the fridge to rest for another 20-20 minutes.
In the meantime, preheat the oven to 150, gas mark 2, and place a baking sheet in the oven to heat up.
Once the pastry case has rested, line it with baking parchment and fill with baking beads and then place in the oven to bake ‘blind’ for 10 minutes. Carefully remove the baking beans, along with the parchment, and bake the tart case for another 10 minutes. Remove from the oven and set aside to cool while you make the filling.
In a saucepan over a low heat, melt the butter, sugar and golden syrup together. Once melted, set aside too cool. Whisk together the eggs in a bowl, just to break them up, the pour the melted ingredient into the eggs, stirring continuously until everything is combined.
Scatter the chopped pecans and chocolate chips over the base of the tart case and pour the liquid filling on top, then decorate with the pecan halves.
Place the pie carefully onto the hot baking sheet (this will help the base of the pie to bake evenly). Place in the oven and bake for 30 minutes, then reduce the temperature 10 140°c, gas mark 1, and bake for another 20 minutes. When cooked, the pie filling should be set, with a very slight wobble in the centre.