Preheat oven to 160 ° C.For the pastry:
Mix all the ingredients together with an electric whisk that can be used for dough.
Flour a surface and knead the crumbly, combined mixture until it has a smooth dough-like consistency. Wrap the dough ball in cling wrap and refrigerate for 20 minutes.
Knead the dough again, and either roll it out into a thin layer or pull pieces off and press into a small-medium pie tin (a foil pie tray works well.) Prick the base with a fork and set in the fridge for another 10 minutes.
Place a sheet of baking paper over the dough-layered tray, and put uncooked rice or baking beans on top as a weight.Blind bake
for 10 minutes.For the filling:
Place all ingredients (except the pecan nuts) in a bowl and mix using an electric beater, until creamy but still runny in consistency.
Take the pre-baked pastry crust out the oven and remove the baking paper and rice/beans.
Scoop the filling on to the pastry layer until it is about ½ – ¾ full. Arrange the pecan nuts on top of the mixture.
Bake for 30 – 35 minutes or until golden-brown. Check after the first 20 minutes.Recipe reprinted with permission of StuffedFeeling. Look out for more recipes here.