Just because it’s now officially spring and the clocks are going forward, it doesn’t mean we can’t enjoy an Autumnal treat every now and then. When I think of Autumn, I automatically think of pie. Pumpkin Pie, Apple Pie and most of all Pecan Pie. Pecan Pie has such a depth of flavour; dark and sticky and fudgy. When you pair it with the ginger ice cream and a rum-laced toffee sauce you have one hell of a dessert.
175g plain flour
65g butter, unsalted
65g caster sugar
1 egg yolk
pinch of salt
130g golden syrup
75g soft dark brown sugar
30g unsalted and melted
splash of vanilla extract
50g pecans, chopped
12 pecan halves
125g unsalted butter, melted
120g soft dark brown sugar
165ml double cream
splash of spiced rum, optional
pinch of salt
297g condensed milk
300ml whipping cream
stem ginger, finely chopped + syrup
24 hours before you want to eat them, make the ice cream. I read about a way to make ice cream without an ice cream maker and In couldn’t believe the results – so easy and beautifully creamy.
Mix the ginger and syrup into the condensed milk – use it by eye and taste to gauge how strong a flavour is pleasing to you.
Using a stand mixer or electric whisk whip the cream so it is fluffy and stiff. Bit by bit, fold in the condensed milk until fully combined. Transfer the mixture and freeze overnight. 15 minutes before serving, remove from the freezer so soften slightly.
On the day of serving. Let’s make the pies! Pre-heat the oven to 190 degrees Celsius.
Pastry. Cube the butter and place in the freezer for 10 minutes, along with a small bowl of cold water. You want everything as cold as possible to create the shortest pastry. Mix together the flour, sugar and salt in a large bowl. Combine the butter with cold hands until it resembles breadcrumbs. Add the egg yolk and bit by bit add the water until you’re left with a smooth dough. Place in the fridge for an hour.
Meanwhile, make the filling. Melt the butter. In a large bowl, whisk the eggs until frothy. Add the sugar, vanilla extract, golden syrup and the melted butter and whisk until smooth and silky.
Bake the pastry: roll the dough out between two sheets of clingfilm. Once thin enough, line the tarlet tins. Stab the bottom of the pastry with a fork a couple of times and transfer the tartlet cases to the freezer. Freeze for up to 20 minutes. This allows you to bake the pastry without baking beads. Bake for 15 minutes. Remove from the oven and leave to cool.
Now the sauce – this dark and fudgy sauce compliments both the pie and ice-cream wonderfully. Melt the butter on a medium heat. Once melted, add the sugar and stir. Once the mixture looks well incorporated, add the rum if using, cream and salt. Stir to combine and bring to the boil. Reduce the heat to low and leave to simmer for a couple of minutes. Take off the heat and reheat before serving.
Place a baking sheet in the oven. Now the pastry cases are cool, stir the chopped pecans into the filling mixture and fill the pastry case ¾ full. Place three pecan halves on top. Repeat this step for all four pies. Carefully transfer to the baking sheet and bake for 12 minutes, until set.
Remove from the oven and set aside to cool in the tins for 10 minutes. Once cooled, remove from the tins and leave to cool completely. Serve with the warm toffee sauce and the ice cream.