Preparation time
5min
Total time
35min
Portion
10
slice(s)
Level
easy
Tested
- TM 31
published: 2010/10/27
changed: 2016/07/06
Ingredients
- Pastry Base
- 30 g sugar
- 1 vanilla bean
- 200 g plain flour
- 100 g chilled Butter, cubed
- Pinch sea salt
- 2 tbsp sour cream
- FILLING
- 3 eggs
- 200 g real maple syrup
- 120 g brown sugar
- 45 g Self Raising Flour, SR flour
- 120 g melted unsalted butter
- 2 teaspoons Vanilla Bean Paste, paste
- 1 cup shelled pecans
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Place sugar and vanilla bean into bowl and mill for 10 seconds/speed 10.
Add remaining ingredients except sour cream and mix 6 seconds/speed 6.
Add sour cream and with dial set to
"Closed lid" closed lid position, knead for 30 seconds on Interval speed.Tip dough out and push into flan tin with removable base. Freeze for 30 minutes.
Preheat oven to 180°C.
Place all ingredients except pecans into bowl and beat for 20 seconds/speed 6.
Arrange pecans pretty side up in bottom of pastry lined flan tin.
Pour filling over and bake for 25-30 minutes until browned and fragrant.
Pastry
Filling
Thermomix Model
-
Recipe is created forTM 31
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Comments
charella:thanks for your suggestions. I will give this a try.
I didn't have sour cream so substituted with greek yoghurt. After reading comments about a runny mix I used 100gr glucose syrup and 100gr syrup (instead of 200gr syrup) and mixture did set well. Next time I'll use more pecans - maybe another cup for extra crunch.
this looks wonderful!
The taste is wonderful, but the consistency was like a caramel sauce with a crispy topping after 30 minutes. It also did not set in the cold. Made the mistake of taking the vanilla bean literally for the paste and had put an entire bean in, not a good idea..maybe add this for the inexperienced, scrape the vanilla out of the bean...used gluten-free flour for the pastry with half a teaspoon of xanthan. Would like to make it again, but don’t know how to get it to set...baking it for longer?
So delicious! Found the pastry quantity on the small side for my tin but just made it stretch. Might try roasted pecans next time.
Fantastic recipe. Works well, looks fabulous and tastes great.
Easier to serve if made the day before.
Fantastic recipe!
I made it gluten free by switching flours and adding about 1 tsp of xantham gum to the base.
Base was a bit sticky and hard to press into pan, but used baking paper to help.
Very tasty. I even baked the last little bit of mixture (that didn't fit in the pie) in a mug by itself and it was so good with a dab of cream!
Baked an extra 10 minutes and left in fridge overnight, then served room temp with whipped cream.
great dessert. I think the child will like it! thanks for sharing
Soooo good...I didn’t find it too sweet, and used vanilla bean paste in the base also. Everyone who tried it loved it...and so quick to make. I will definitely be making it again.
I loved this recipe and it was a big hit with everyone!
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