PECAN CRUMBLE SLICE
2 cups plain flour
¾ cup brown sugar, firmly packed
1½ cups pecans – (I used walnuts as didn’t have pecans)
175 g unsalted butter, melted
2 tablespoons (40ml) (Australian tablespoon) golden syrup
FILLING
250 g cream cheese, chopped at room temperature
1/3 cup caster sugar
2 teaspoons vanilla bean paste
1 egg
Grease an 18cm x 28cm rectangular slice pan. Line the base and sides with baking paper, extend paper 3cm above pan edges.
Process flour, sugar and ½ cup pecans/walnuts in a food processor until the nuts are finely chopped. Add butter and golden syrup. Process until combined. Remove.
Reserve 1 cup of the mixture. Press remaining mixture over base of prepared pan.
Cook in a moderate oven (180ºC) for about 15 minutes, or until golden. Remove. Cool.
To make the filling, process cream cheese, sugar and vanilla bean paste in a bowl until smooth. Add egg. Process until combined. Pour over base. Spread evenly.
Coursely chop remaining nuts. Stir into reserved 1 cup mixture. mix with hands. Sprinkle over filling.
Cook in a moderately slow oven (160ºC) for about 30 minutes, or until golden brown and filling is just set. Remove from oven. Cool in pan on a wire rack. Once cool refrigerate for 4 hours, or overnight until firm.
Lift slice out of pan. Cut into squares to serve.
Tip : slice can be made up to four days ahead. Store in an airtight container in the fridge.
Recipe posted by Debby Bignoux
Photo: Debby Bignoux
