Last summer, we did a big road trip in Texas and Louisiana. On our travels, we came across the Oak Alley Plantation. We tried their famous Pecan Tart, I managed to find the recipe and it tastes just as it did in the Oak Alley Plantation restaurant.
For the Rich Sweet Shortcrust Pastry, 175g plain flour, pinch of salt, 2tbsp of icing sugar, 110g chilled & diced unsalted butter, 2 egg yolks all mixed with 1 tbsp of cold water.
Ingredients for the Pecan Pie filling: 170g granulated sugar, 2 tips plain flour, 2 tbsp of melted butter, 1 tbsp vanilla essence, 227g golden syrup, 3 eggs and 180g chopped pecans.
Method: make pastry as normal, place in fridge for 20 mins. Roll it out, line a pie dish, prick the base, Place in fridge for another 20 mins. Preheat oven to 190, combine all filling ingredients, pour into chilled pastry case, bake in oven until the crust turns brown, approx 50 mins.