Choc Chip Pecan Pie

Instructions

1- First, make the pastry.

2- Tip the ingredients into a food processor with 1 /4 tsp salt.

3- Blend until the mixture resembles breadcrumbs.

4- Drizzle 2-3 tsp cold water into the funnel while the blade is running – the mixture should start to clump together.

5- Tip onto a work surface and bring together, kneading briefly into a ball.

6- Pat into a disc, wrap in cling film, and chill for at least 20 mins.

7- Heat oven to 200C/180C fan/gas 6.

8- Remove the pastry from the fridge and leave at room temperature for 5 mins to soften.

9- Flour the work surface, then unwrap the pastry and roll to a circle the thickness of a £1 coin.

10- Use the pastry to line a deep, 23cm round fluted tin – mine was about 3cm deep.

11- Press the pastry into the corners and up the sides, making sure there are no gaps.

12- Leave 1cm pastry overhanging (save some of the pastry scraps for later).

13- Line with baking parchment (scrunch it up first to make it more pliable) and fill with baking beans.

14- Blind-bake for 15-20 mins until the sides are set, then remove the parchment and beans and return to the oven for 5 mins until golden brown.

15- Trim the pastry so it’s flush with the top of the tin – a small serrated knife is best for this.

16- If there are any cracks, patch them up with the pastry scraps.

17- Meanwhile, weigh the butter, syrup and sugars into a pan, and add 1 /4 tsp salt.

18- Heat until the butter has melted and the sugar dissolved, stirring until smooth.

19- Remove from the heat and cool for 10 mins.

20- Reduce oven to 160C/140C fan/gas 3.

21- Beat the eggs in a bowl.

22- Add the syrup mixture, vanilla and pecans, and mix until well combined.

23- Pour half the mixture into the tart case, scatter over half the chocolate chips, then cover with the remaining filling and chocolate chips.

24- Bake on the middle shelf for 50-55 mins until set.

25- Remove from the oven and leave to cool, then chill for at least 2 hrs before serving.