Pecan pie

Ingredients for 1 servings:

• 300 g flour
• 1 tsp baking powder
• 100 g quark
• 100 g sugar
• 1 tsp vanilla extract or seeds of a vanilla pod
• 100 g butter
• 1 egg(s)
• 1 pinch of salt
• 35 g butter
• 2 tbsp honey
• 2 tbsp water
• 250 g sugar
• 90 ml condensed milk
• 5 tbsp whipping cream (at least 30% fat content)
• 200 g pecans

Instructions

Working time approx. 45 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 2 hours 15 minutes

For the dough, mix the flour with the baking powder, sift it onto a work surface, make a well in the center, and add the quark and egg. Spread the sugar, vanilla extract, salt, and butter around the edge and quickly knead everything into a dough. Form it into a ball, wrap it in foil, and refrigerate for 1 hour. Preheat oven to 180°C. Roll out 3/4 of the dough on a floured surface, line a greased springform pan (cover the bottom of the pan with baking paper if necessary), and form a 3 cm high rim. Cover with baking paper and pulses and pre-bake for 15 minutes at 180°C. Toast the pecans in a dry pan and chop 3/4 of the nuts. For the filling, put all the ingredients (except the cream) in a saucepan and stir over low heat until the sugar has dissolved. Increase the heat, bring to a boil, and cook for about 12 minutes (the mixture is what you would expect when you add a spoonful to cold water and form it into a soft ball with your fingers; the mixture will have a caramel color). Transfer the toffee mixture to a mixing bowl. Quickly add the chopped nuts to the still-warm toffee mixture and beat with a hand mixer until thick and creamy, then add the cream. Then immediately pour onto the pre-baked pastry. Roll out the remaining pastry on a floured surface. Roll over it with a wire rolling pin, carefully stretch it out, and place it on the cake. Add the remaining nuts to the gaps and bake for another 12-15 minutes. Be sure to let the cake cool in the tin and do not place it on a wire rack, as otherwise the hot toffee mixture will burst through the base. Important: The toffee mixture and the pre-baked pastry should be ready at about the same time, otherwise the toffee mixture will cool and become too hard!