Gula Melaka Pecan Pie

Place the flour in a mixer with the paddle attachment. Add in the cubes of butter and mix on medium-low until the flour-butter mixture turns sandy. Alternative, you can do this by hand. (But work quick before the butter melts!) Then, mix the egg, sugar, and salt together, and add it into the mixer and mix on low for about 10 seconds, until a dough forms. If the dough doesn’t come together, add one or two tablespoons of water and mix on low until dough forms. Wrap it in plastic and keep in the refrigerator for at least 1 hour, or overnight.

Melt the butter. To this, add the gula melaka syrup, caster sugar, salt, espresso, and vanilla extract. Finally, whisk in the eggs, making sure all the ingredients are well combined.
Now onto rolling out the dough. Flour your work surface well. Take the dough out of the refrigerator, and fold it onto itself 2-3 times to equilibrate the temperature all around the dough. Then, roll out the dough to a circle slightly larger (~1-2 inches more) than your tart pan. Transfer the rolled out dough into the tart pan, making sure it covers the bottom and fits snugly into the sides. (Use your fingers to gently lift the dough up, then place it into the sides. Roll the rolling pin over the rim of the tart pan to trim the excess dough. Then, gently indent the bottom of the dough with a fork. (This prevent bubbles forming within the dough during baking.)
Place the pecans into the dough, arranging them as you like. Then pour the filling mixture into the tart up to 4/5 up the sides.
Bake in an oven preheated to 180°C for 45 minutes to an hour, until the crust is a musky-brown.
Remove from the oven and transfer to a cooling rack. Remove from the tart pan, slice into 6-12 pieces (4 pieces if you're feeling extra gluttonous; or π pieces if you're up for a challenge).