Pecan Rum Tart

Before baking.

After baking.

Ingredients:

Pastry:

Pie Shell:
380 gm plain flour
50 gm icing sugar
200 gm butter
1 egg

Method:

1. Stir together the flour, sugar and salt into a large bowl. 
2. Add the butter cubes and rub with your fingertips until mixture begins to clump together or use a food processor.
3. Knead lightly for a few seconds before shaping into a disk about 5 to 6 centimeters thick. 
4. Completely wrap in plastic and chill.
5. Roll out the chilled dough and transfer into the buttered loose-bottom tart pan. 
6. Smooth out the edges of the pan.
7. Chill in the fridge for at least 30 minutes.
8. Preheat your oven to 180 C.
9. Blind bake for 10-15 minutes or until the edges turn golden. 
10. Remove from the oven and cool on a rack.

Filling:

¼ cup pack brown sugar

2 large eggs

½  cup honey

2 tabsp dark rum

2 tabsp butter, melted

1 tsp vanilla essence

6 oz / 1 1/2 cup pecan coarsely chopped

Pinch of salt

Method:

1.       In a medium bowl, mix the eggs and brown sugar.
2.       Add the honey and beat well.
3.       Add the rum, melted butter, vanilla & salt & beat well.
4.       Stir in the chopped pecans and scrape into the blind-baked tart shell.
5.       Arrange the pecans evenly.
6.       Bake at 180 C until the filling begins to rise and is firm to the touch in the center 23 to 27 minutes.
7       Let cool before serving