Servings: 6 | Prep. time: Approx 3 hr. | Difficulty: Professional

Crust ingredients:

-2 cups + 1 tbsp. flour
-7 oz cold butter, diced
-1 cup powdered sugar
-A pinch of salt

Filling ingredients:

-3/4 cup + 1 1/2 tbsp. brown sugar
-1 cup + 3 1/2 tbsp. Galilee’s Delicacy Silan
4 tbsp. flour
-1/2 cup sweet cream
-2 eggs
-A pinch of salt
-9 oz roasted pecans

How to prepare:

Place all crust ingredients in a food processor, and pulse until crumbly.
Transfer to a work surface, and knead with your hands until the dough begins to stick together. Roll out the dough to a 1 1/4-inch thickness, wrap with cling film, and refrigerate for at least 30 minutes.
Place the dough on a floured surface and roll out to a 1/4-inch thickness.
Drape over a tart pan and press down firmly. Remove the excess dough from the sides of the pan, and freeze for 30 minutes.
Preheat the oven to 340°F.
Place a piece of parchment paper in the center of the frozen pie dough,
and fill it with beans (to weigh the paper down).
Bake for 15 minutes. Set aside, and remove the paper and beans from the pan.
To prepare the filling, place the sugar, Galilee’s Delicacy Silan, and flour in a small pot and bring to a boil.
Lower the flame and cook for 5 minutes, stirring occasionally, until a slightly thick consistency is achieved.
Combine the eggs and cream in a separate bowl.
Add the hot Galilee’s Delicacy Silan mixture to the egg mixture, and mix well.
Add the pecans, stir, and pour over the pie crust.
Bake for 35 minutes, until the filling is set. Serve warm with ice cream or unsweetened whipped cream.