Pecan nut and condensed milk tart

Name: Pecan nut and condensed milk tart
Yield: serving
Cuisine: Bake
Ingredients: 625.00 ml flour cake; 45.00 ml castor sugar; 210.00 g butter room temperature; 397.00 g condensed milk; 30.00 ml golden syrup; 10.00 ml vanilla essence; 125.00 g butter melted; 125.00 g pecan nuts coarsely chopped; salt pinch

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By Food24 November 03 2009

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Ingredients (9)

CRUST

625.00 ml	flour — cake
45.00 ml	castor sugar
210.00 g	butter — room temperature

FILLING

397.00 g	condensed milk
30.00 ml	golden syrup
10.00 ml	vanilla — essence
125.00 g	butter — melted
125.00 g	pecan nuts — coarsely chopped
	salt — pinch

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Method:

Preheat the oven to 180 °C and spray a 23 cm pie dish with non-stick spray.
Sift the cake flour and sugar together and rub in the butter. Mix to form a soft dough and press two thirds of the dough into the pie dish.
Beat all the ingredients for the filling together and pour into the pie crust.
Grate the remaining dough on top and bake for about 30 minutes until the top is lightly browned.
Cool and serve lukewarm.
Makes a medium tart.