| Created by | Spinneys |
| Prep time | 35 minutes |
| Cook time | 60 minutes |
| Serves | 10 |
| Cuisine | American |
| Diet | Healthy |
| Preparation | Easy |
| Calories | 588 |
| Fat | 32g |
| Saturates | 12g |
| Protein | 9g |
| Carbs | 63g |
| Sugars | 3g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Equipment
Cooking Instructions
Download PDFPlace the bread in a food processor and blitz until the breadcrumbs form.
Place the butter in the microwave for 30 seconds or until melted.
Toast and roughly chop the pecans, reserving a few for decoration.
Make the base by combining 200g of breadcrumbs with the melted butter.
Press into a 20cm baking tray and refrigerate for at least 30 minutes or until set.
Preheat the oven to 180°C, gas mark 4.
To make the filling, heat the golden syrup, black treacle syrup and salt in a medium-sized saucepan over a low heat. Add the mixture into a large mixing bowl.
Whisk in the double cream and then the egg. Add the breadcrumbs and lemon juice.
Remove the base from the fridge and bake for 20-25 minutes or until golden.
Lower the oven temperature to 160°C, gas mark 3.
Pour the filling into the baking tray and top with the remaining pecans – bake for 35-40 minutes, or until the filling is set.
Allow the tart to cool completely before placing it in the fridge to set for at least an hour before removing it from the tray and slicing into bars.
