Pecan nut tart recipe by Johan Malan paired with Simonsig Vin de Liza Noble Late Harvest.
Ingredients
250 ml raw oat flakes ('good old Jungle Oats')
60 ml + 125 ml butter
310 ml boiling water
2 eggs, beaten
250 ml + 125 ml white sugar
250 ml brown sugar
310 ml cake flour
2.5 ml salt
5 ml baking powder
5 ml ground cinnamon
5 ml bicarbonate of soda
5 ml + 250 ml pecan nuts, chopped ('or walnuts')
250 ml desiccated coconut
60ml milk
Recipe
Serves 6-8
Preheat the oven to 180 °C.
In a mixing bowl, combine oats, 60 ml butter and boiling water. Set aside for 20 minutes. Add the beaten eggs, the 250 ml white sugar and the brown sugar to the oats mixture and stir.
Sift the flour, salt, baking powder, cinnamon and bicarbonate of soda into the mixture. Mix together. Now stir in the 125 ml chopped nuts.
Spoon into a lightly greased ovenproof tart dish and bake for 30 minutes. Remove from the oven. Do not switch off the oven.
In a heavy-based saucepan over low heat, combine the remaining 125 ml butter, 250 ml nuts and 125 ml white sugar with the coconut and milk until the butter has melted and the mixture is warmed through (do not allow to boil). Pour mixture over the tart and return to the oven to baxe for a further 15 minutes.
Wine Pairing
Simonsig Vin de Liza Noble Late Harvest ('well chilled!')
'My dad made the first Simonsig Noble Late Harvest from cheniti blanc in 1979 and we experimented later with pinotage, bukettraube and riesling. By 2003, using semillon and sauvignon blanc, we had refined it to the classic, drier, partly wood-matured Sauternes style. And we named it after my mom. She had great elegance and grace and extremely good taste; she was also an exceptionally good cook.'