Pastry crust:
1 1/3 cups plus 1 Tbs all-purpose flour, plus extra for dusting
1/4 tsp kosher salt
85 g cold unsalted butter, cubed
4 Tbs ice water
Filling:
2 large eggs at room temperature
56 g unsalted butter
100 g light brown sugar
1/2 cup plus 1 Tbs golden syrup
2 Tbs heavy cream
1/8 tsp kosher salt
1 Tbs bourbon
2 tsp vanilla extract
210 g lightly salted roasted cashews, coarsely chopped
For the pastry crust:
In a food processor, add the flour, salt and butter and pulse until the butter is broken up into small bits. Add the water and pulse until the mixture looks like crumbled dough.
Transfer to an unfloured work surface. Gather and shape into a flat disc. Lightly dust the work surface with flour and roll out the dough into a 30 cm round.
Transfer to a 23 cm tart tin with a removable bottom. Roll a rolling pin over the dough to trim away the excess and create clean edges. Prick the dough all over with a fork. Refrigerate for at least 30 minutes and up to overnight.
Preheat the oven to 180 C. Set the tart tin on a sheet pan and line the pastry with foil so it covers the dough entirely. Fill with dried beans or pie weights.
Bake until the dough starts to look dry with a matte finish around the inner perimeter, 25 to 30 minutes. Remove the foil and beans and continue to bake (on the sheet pan) until the crust perimeter is light golden, 15 to 20 minutes.
Note:
After you remove the foil and beans and return the pastry to the oven, it should not balloon in the centre. If it does, put the foil and beans back and bake for another 5 to 10 minutes before continuing.
Transfer the tart tin (on the sheet pan) to a wire rack and let cool for 15 minutes. Leave the oven on.
For the filling:
Meanwhile, in a medium bowl, beat the eggs with a whisk. Set beside the stovetop.
In a large saucepan, heat the butter over medium heat, stirring occasionally, until melted and it turns toasty and brown, about 5 minutes. Transfer to a small bowl.
In the same large saucepan, whisk together the brown sugar, golden syrup, heavy cream and salt. Have an instant-read thermometer ready. Bring to a boil over high heat. Boil, whisking constantly, until the thermometer registers 113 C, about 1 minute (this can happen fast).
Remove from the heat and whisk in the brown butter, bourbon and vanilla.
Gradually whisk about half of the warm syrup mixture into the eggs. Then whisk the egg mixture back into the saucepan.
To assemble the pie:
Spread the cashews over the bottom of the cooled crust and pour the syrup mixture over top.
Return to the oven and bake until the filling is puffed (it will settle as it cools) and set, about 30 minutes.
Transfer the tart tin to a wire rack and let cool for at least 20 minutes. Serve slightly warm or at room temperature.
