1. For the base. 2. Process all the ingredients in a food processor until the pastry starts to come together. 3. On a floured bench roll out to fit a 23cm loose-bottomed tart tin. 4. Line the tin with the pastry then line the shell with baking paper, fill with baking beans or rice and bake blind at 180°C for 12 minutes. 5. Cool. 6. For the filling. 7. Process all the ingredients in a food processor until well mixed. 8. Pour into the baked pastry case and bake for a further 45-55 minutes at 180°C. 9. Serves this pie in wedges with butterscotch sauce and a scoop of harakeke seed ice-cream. ---------------------------------------------------------------------------
Nutrition
Ingredients
