| 225 g Shortcrust
Pastry
3 eggs 210 g dark brown soft sugar |
230 ml maple syrup
large pinch of salt 1 tsp vanilla essence |
50 g butter, melted
120 g pecan halves |
| 1. Roll out the pastry and line a 23
cm (9-inch) fluted flan dish. Chill for 35 minutes. Bake in the oven at
200oC (400oF) for 15 minutes.
2. Put all the ingredients, except the pecans into a bowl and beat until smooth. Add in the pecans and pour mixture into empty pastry shell. 3. Bake at 180oC (350oF)
for about 1 hour or until set. Serve warm or cooled. Taste great with vanilla
ice cream.
|