Recipe Steps
- Preheat the oven to 180°c.
- Line your tart tin with the shortcrust pastry and weigh down with heatproof clingfilm and Odlums Flour. Blind bake with the weight on for 10 minutes and a further 5 minutes with the weight off.
- While the pastry is baking you can make the mixture. In a large bowl whisk the eggs sugar and cinnamon together.
- Add in the melted butter and the treacle and whisk again.
- Next, fold in the pecans both chopped and whole with a spatula and set aside.
- Once the tart case is ready add the filling and spread it all out.
- Bake for a further 25-30 minutes and then take it out to cool for a hour before tucking into this delicious tart.