Like the lemon tart this can be made in a large mould or divided out into tartlets, which are easier to serve but can me more time consuming to prep.
250g Brown Sugar
½ Large Spoon of Golden Syrup
2 Tablespoons of Brandy
- Melt sugar, syrup, brand and butter over bain maire, mix eggs, vanilla and salt together. Beat egg, mix into cooled syrup and fold in roughly chopped nuts.
- Line a 9 in. flan ring with sweet paste.
- Pour on the pecan mixture. Bake 190 degrees/ gas mark 5 for 45-50 mins.