Name: Broffee pecan nut tart
Prep time: 20 min
Total time: 20 min
Yield: 6-8 servings
Cuisine: Bake
Ingredients: 5 ml cinnamon ground; 2,5 ml each mixed spice and ground ginger; 1 vanilla cake mix prepared according to the packet instructions; 15 ml flour; 100 g pecan nuts; 125 ml brown sugar; 125 ml water hot; 15 ml instant coffee powder; 60 ml brandy optional; to serve to serve; whipped cream, custard or vanilla ice cream

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Ingredients (11)

TART

5 ml	cinnamon — ground
2,5 ml	each mixed spice and ground ginger
1	vanilla cake mix — prepared according to the packet instructions
15 ml	flour
100 g	pecan nuts

SYRUP

125 ml	brown sugar
125 ml	water — hot
15 ml	instant coffee powder
60 ml	brandy — optional
	to serve — to serve
	whipped cream, custard or vanilla ice cream

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Method:

Preheat the oven to 180°C. Grease a 27 x 18cm ovenproof dish or tart tin with non-stick spray.

1. Tart: Mix the spices into the prepared cake mix and pour into the ovenproof dish or tart tin.

2. Sprinkle the flour over the pecan nuts and mix well – the flour will prevent the nuts from sinking into the tart. Sprinkle the pecan nuts over the tart, then bake for 20-25 minutes or until a testing skewer inserted into the middle comes out clean.

3. Syrup: In the meantime, heat the brown sugar, hot water and instant coffee in a saucepan, stirring continuously until the sugar has dissolved. Simmer over low heat for 5 minutes. Remove from the stove and stir in the brandy (if using).

4. As soon as the tart comes from the oven, prick a few holes in it and pour the syrup over.

5. To serve: Serve the tart hot with whipped cream, custard or vanilla ice cream.