PREP + COOK TIME 1 hour 15 mins + chill­ing SERVES 12

Food - - Make and Take -

1 cup pecans 2 x 395g canned sweet­ened con­densed milk ½ cup firmly packed brown su­gar 100g but­ter, chopped 3 egg whites ½ cup caster su­gar


1½ cups plain flour 1 ta­ble­spoon ic­ing su­gar 150g cold but­ter, chopped 1 egg yolk 2 ta­ble­spoons iced wa­ter, ap­prox 1 Make Quick pas­try (see right). 2 Grease a 24cm round loose­bot­tom flan tin. Roll pas­try un­til large enough to line tin. Ease pas­try into tin, press into base and sides; trim edges. Cover; re­frig­er­ate 30 min­utes.

3 Pre­heat oven to 200°C. Place flan tin on an oven tray. Line pas­try with bak­ing pa­per; fill with dried beans or rice. Bake for 15 min­utes. Re­move pa­per and beans; bake for a fur­ther 15 min­utes. Cool.

4 Place pecans on an oven tray; roast for 3 min­utes or un­til browned lightly. Re­move and cool. Chop coarsely.

5 Place con­densed milk, brown su­gar and but­ter in a medium saucepan; cook, stir­ring con­stantly, over medium heat, for 15 min­utes or un­til thick­ened.

6 Pour hot caramel into pas­try case; sprin­kle with nuts. Cover; re­frig­er­ate for 2 hours or un­til caramel is firm. 7 Pre­heat oven to 240°C. 8 Beat egg whites in a small bowl with an elec­tric mixer un­til soft peaks form. Grad­u­ally add caster su­gar, beat­ing un­til dis­solved be­tween ad­di­tions. Spoon meringue onto caramel mix­ture. Bake for 2 min­utes or un­til meringue is lightly browned and crisp.

Quick pas­try

Process flour, ic­ing su­gar and but­ter un­til crumbly; with mo­tor op­er­at­ing, add egg yolk and enough of the wa­ter for in­gre­di­ents to come to­gether. Knead dough gen­tly on floured sur­face un­til smooth. Wrap pas­try in plas­tic wrap; re­frig­er­ate for 30 min­utes.

PER SERVE En­ergy 556kcal, 2330kj • Pro­tein 9.4g • To­tal Fat 29.3g • Sat­u­rated Fat 13.7g • Car­bo­hy­drate 66.5g • Fi­bre 1.5g • Sodium 124mg

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