We have a winner! This is the first recipe in my Sugarfree14 (sugar-free baking in 2014) quest that I am actually happy with. A couple of weeks ago my family came down to Wollongong to see Lindsay and I and to check out my new address. We went down to the Twilight Markets and then back to our place for some dessert. This is the first recipe that I have made from David Gillespie's Sweet Poison Quit Plan Cook Book.

Handy hint: the pie was much tastier the day after baking, after it had been refrigerated. It doesn't taste very sweet, just subtly so. You can tell, when you're eating it, that the sugar has been stripped back, but you still feel like you're eating a dessert. That's a good thing. My gripe with a lot of sugar-free recipes is that you don't feel like you're having a treat, and that's the whole point of dessert, is it not?

Various sugar-free recipe writers use different substitutes in their recipes. Gillespie uses glucose to replace fructose. The purpose of fructose-free recipes is to have options that are not as damaging, when you want to have a treat. Aint nobody eating dry oats and broccoli for dessert.


3/4 cup dextrose

1/2 cup glucose syrup (find in the baking section of the supermarket)

40g unsalted butter

3 eggs

1/4 cup thickened cream

2 teaspoons vanilla essence

125g pecan halves

thickened cream, to serve (optional


1 2/3 cup plain flour, sifted

2 tablespoons dextrose (find in the beer brewing section of Big W)

1/4 teaspoon baking powder, sifted

180g cold unsalted butter, chopped

1/4-1/3 cup iced water

1 1/2 teaspoons vanilla essence 

To make the pastry, process the flour, dextrose and baking powder in a food processor until combined. Add the butter and process until the mixture resembles fine bread crumbs. With the motor running, gradually add the water and vanilla and process until the mixture comes together to form a smooth dough. Shape into a disc, then wrap in plastic film and refrigerate for 30 minutes.

Lightly grease a 34cm x 11cm rectangular tart tin (I used a round pie dish). Roll the pastry out between 2 sheets of baking paper until 3mm thick. Line the prepared tin with the pastry. Trim the edges using a small, sharp knife. Refrigerate for 30 minutes. Preheat the oven to 170 degrees Celsius (150 degrees for fan-forced).

Put the dextrose, glucose syrup and butter into a saucepan and stir over low heat for 2-3 minutes or until melted and combined. Transfer to a bowl, then add the eggs, cream and vanilla and whisk to combine. Pour into the tin and top with the pecans. Place the tin on a baking tray.  Bake the tart for 1 hour or until golden and set. Cool completely (I recommend you refrigerate before serving). Serve with cream, if desired. Store in an airtight container in the fridge for up to 2 days. Serves 6.

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