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    Pecan and Lemon Tart


    Source of Recipe


    Sainbury's

    List of Ingredients




    245g ready made sweet shortcrust pastry case
    100g pack pecan nuts
    40g butter, softened
    125g light brown sugar
    150ml golden syrup
    3 medium size eggs
    15ml spoon vanilla essence
    zest of 1 lemon and juice of ½ lemon

    Recipe



    Preheat the oven to 180°F, 350°C, Gas Mark 4.

    Scatter the pecan nuts in the base of the flan case.

    Cream the butter and sugar then mix in the golden syrup. Add the eggs gradually beating well between each addition. Stir in the vanilla essence, lemon zest and juice.

    Pour the mixture into the flan case and bake in the oven for 35-40 minutes.

    Serve warm with a spoonful of Greek style yogurt.

    Chef note: It is normal for the surface to have cracks in it.
 

 

 

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