One Hour Lemon Tart With Pecan Crust - cooking recipe

Ingredients

CRUST
3/4 cup all-purpose flour
3/4 cup ground pecans
8 tablespoons butter, cold and diced (1 stick)
1/2 cup golden syrup (you probably won't use it all)
FILLING
1 large lemon, chopped and de-seeded (Meyer or other thin-skinned lemons are the best, you want as little white pith as possible!!)
1 1/2 cups superfine sugar
8 tablespoons butter (1 stick)
1 teaspoon vanilla extract
4 large eggs

Preparation

Pre-heat oven to 350.
CRUST: Combine flour, ground pecans and butter in food processor and pulse to combine well. Drizzle in enough golden syrup while processor is running to form a dough ball. Press into pie pan or tart shell. Prick with a fork and blind bake with weights (such as dried beans or rice) for 10 minutes. I've also made this tart without blind baking and it came out just fine!
FILLING: Add all ingredients into blender and blend on 'high' until well combined. Pour into tart shell and bake for 35-40 minutes until lightly browned on top.