Milk Biscuit Dough
2 cups all-purpose flour, sifted
1/2 teaspoon salt
1 cup cold butter, cut into small pieces
4 1/2 to 5 tablespoons ice-cold water
Filling:
4 eggs
1 cup granulated sugar
1 cup Karo syrup
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon vanilla extract
1/4 cup melted butter
2 cups pecan halves (200g without shells)
Milk Biscuit Dough
2 cups all-purpose flour, sifted
1/2 teaspoon salt
1 cup cold butter, cut into small pieces
4 1/2 to 5 tablespoons ice-cold water
Filling:
4 eggs
1 cup granulated sugar
1 cup Karo syrup
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon vanilla extract
1/4 cup melted butter
2 cups pecan halves (200g without shells)
Makes the dough: In a medium bowl, combine flour and salt
Add cold butter all at once with two knives (cutting in short strokes as if cutting), until it has a crumbly consistency
Sprinkle in ice-cold water, 1 tablespoon at a time, and mix lightly with a fork always pushing the wet part to the side and moistening the dry part that remains
Shape into a ball
Chill and roll out over a slightly floured surface, moving the rolling pin from center to outside, fold in half, and carefully place in a refrigerator-safe tart pan (24cm diameter)
Unfold and pull out all the edges of the pan for a nice finish
Makes the filling: Preheat oven to moderate temperature (170°C)
In a medium bowl, beat eggs
Add granulated sugar, Karo syrup, baking powder, salt, and vanilla extract
Beat until well mixed
Add melted butter and pecans
Pour into tart crust
Bake for about 60 minutes or until the filling in the center is firm when the pan is gently shaken
Remove from oven and let cool completely
Chill in refrigerator a little before serving
Serves 12.
