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Pecan & buttered rum pie
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Total Time:
2 hours 30 minutes
Ingredients:
  • 150 ml spiced golden rum such as Sailor Jerry
  • 1 whole nutmeg for grating
  • 4 large free-range eggs
  • 250 g caster sugar
  • 200 g white chocolate
  • 1 vanilla pod
  • 300 ml single cream
  • 100 g pecans or walnuts
  • 150 g plain flour plus extra for dusting
  • 2 tablespoons icing sugar
  • 150 g unsalted butter plus extra for greasing
  • 75 g pecans
  • 200 g caster sugar
Instructions:
  • For the pastry, start by pulsing the nuts in a food processor until they are ground, being careful not to overwork them. Transfer them to a bowl. Then, in the same food processor, combine the flour, icing sugar, 100g of cubed butter, and a pinch of sea salt. Pulse until the mixture resembles breadcrumbs. Add vanilla extract and a splash of cold water, blitz until a dough forms, then mix in the ground nuts. Remove the dough, dust with flour, wrap in clingfilm, and chill for 30 minutes. After chilling, preheat the oven to 180ºC/gas 4. Roll out the pastry on a floured surface to 5mm thickness and lay it in a 25cm fluted tart tin. Prick the pastry with a fork, line with clingfilm, and chill for 20 minutes. Fill the tart with baking beans or rice, bake for 12 minutes, remove the beans, and bake for an additional 3 to 4 minutes until golden. Let it cool. For the filling, brown the remaining butter in a pan, add rum and nutmeg, then set aside. Whisk eggs with caster sugar until pale, stir in the buttered rum, and mix in melted white chocolate, vanilla seeds, cream, and a pinch of salt. Pour the filling into the tart case and bake for 30 minutes until set but still slightly soft in the middle. Let it cool. To make the brittle, spread nuts on a greased baking sheet. In a pan, cook sugar with water until it turns a deep golden color. Pour the caramel over the nuts to set. Once hardened, break the brittle into pieces, sprinkle over the tart, and serve. Enjoy!

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