Prep 30 mins
Cook 40 mins
i slightly modified a recipe from an old cook book and its delicious
- 200 g flour (for pastry)
- 1⁄2 teaspoon baking powder (for pastry)
- 140 g butter (cut into small pieces, for pastry) or 140 g margarine (cut into small pieces, for pastry)
- 55 g caster sugar (for pastry)
- 1 lime, zest of (only the zest is needed, for pastry)
- 140 g caster sugar (for filling)
- 85 g butter (for filling) or 85 g margarine (for filling)
- 2 beaten eggs (for filling)
- 1 tablespoon cornflour (for filling)
- 125 g coarsely ground pecan nuts (for filling)
- 85 g chocolate (chopped into small pieces, for filling)
- 2 tablespoons chocolate liqueur (for filling) (optional)
- 50 g whole pecan nuts (to decorate)
- to make pastry: sift the flour and baking powder into a food processor, add the butter/margarine and process until well mixed. stir in the sugar, egg and lime zest and mix to a firm dough.
- knead dough until smooth. roll it out thinly and line a 25cm/10cm tart dish with it. keep the trimmings. chill for 30 minutes.
- preheat oven to 190°C.
- to make filling: place sugar and butter/margarine in a bowl. beat until light and fluffy. add eggs a little at a time, beating well after each addition. fold in the pecan nuts, cornflour, chocolate and (if using) chocolate liqueur until evenly blended.
- pour mixture into the pastry case. place the whole pecan nuts on the top and use the trimmings to make a lattice across the top. bake for 40-45 minutes or until the filling has set.
- allow to cool in the dish then serve warm or cold, cut into wedges.