Pecan nut tart with fynbos honey is a deliciously sweet tart that’s perfect for tea on a warm afternoon. The pecans give it a delicious earthy flavour and add a crunchy texture that’s perfect with the buttery, creamy filling.
Pecan nut tart with fynbos honey
- 255g cake flour
- 5ml (1 tsp) baking powder
- 15ml (1 tbsp) fresh rosemary,
- finely chopped
- 50g castor sugar
- 100g butter
- 80ml ( cup) milk
- 300g pecan nuts
- 4 eggs
- 200g brown sugar
- 300g fynbos honey
- pinch salt
- 60g butter
- 5ml (1 tsp) vanilla essence
Place the cake flour, baking powder, rosemary and castor sugar in a blender. Add the 100g butter and blitz until well combined. Whisk the milk into the flour mixture until fully incorporated. Cover the dough with cling film and place it in the fridge, at least 30 minutes.
Preheat the oven to 180°C. Roll the dough out thinly on a flour-dusted surface. Grease a 27cm quiche tin and place the dough in the tin. Press the dough over the base and up the sides of the tin. Place the tin on a baking sheet and blind-bake, 15 minutes.
For the filling, reduce the oven temperature to 160°C. Roughly chop 200g of the pecan nuts (keeping some whole) and sprinkle them over the pastry. Mix the eggs, brown sugar, fynbos honey, salt, the 60g butter and the vanilla essence together. Pour the filling into the prepared pastry shell. Scatter the remaining pecan nuts over the tart. Place in the warm oven and bake, 30 – 40 minutes.
Remove from oven and allow to cool down before serving. Serve with a nice cup of Rooibos tea.