Pecan Pie

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.

Pecan Pie

1 lb Sweet Pastry

250g Pecans

125g Hazelnuts

250g Brown Sugar

½ Large Spoon of Golden Syrup

2 Tablespoons of Brandy

100g Butter

3 Eggs

Method:

1. 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.
2. Line a 9 in. flan ring with sweet paste.
3. Pour on the pecan mixture. Bake 190 degrees/ gas mark 5 for 45-50 mins.

Lemon Tart

This recipe can be done with individual mould or one large ring either way it makes this amazing lemon tart, it can be sharp so if you don't particularly like sharp flavours i would add a little extra sugar and the juice of 4 just to make it a bit sweeter in flavour. 

Lemon Tart 

1 lb of Sweet Pastry

9 Eggs

400g Sugar

5 Lemon (Zest of 2 and Juice of 5)

250ml Double Cream

Method:

1. Grate lemon zest, squeeze out juice, strain and reserve along with the zests. 
2. Break the eggs into a large bowl, add the sugar, whisk until smooth and blended, add the lemon.
3. Whisk the cream very lightly, add to the egg mixture, mixing lightly, leave to chill for 1 hour. Line an 8in. flan case with the pastry, proceed to bake blind for 15 minutes. 
4. Remove from the oven carefully remove the beans and paper, brush the inside of the flan case with egg yolks and sugar. 
5. Return to oven and cook for a further 5 minutes fill the flan case with the lemon filling, return to the oven and cook for 30 min at 120°C / gas mark 1 allow the tart to chill, prior to serving dust with icing sugar.