Mini Pecan Pies
2 Reviews
About the bake
The Pecan Pie is a classic warming pudding and these mini versions are certainly no exception. Buttery pastry filled with caramelised pecan nuts and a hint of maple syrup - does it get any better? Well, maybe if you serve with a scoop of creamy maple ice cream...
Method
Step 1
Pre-heat the oven to 180°c (160°c fan/gas mark 4) and place the mini pastry tartlet cases onto a baking tray.
Step 2
To make the filling: heat the maple syrup, butter, sugar, vanilla and a pinch of salt in a saucepan. Bring to the boil and cook for 1 minute, pour into a bowl to help it cool quickly, stir in the chopped pecans and allow to cool for at least 10 minutes.
Step 3
Mix the cooled syrup with the eggs. Pour into the pastry cases, placing a pecan half on top of each tartlet. place in the oven and cook for 10-12 minutes, or until the filling is just set in the middle (it will continue to cook as it cools down). Serve slightly warm or leave to cool before serving.
Step 4
Serve with a scoop of maple ice cream.
Ingredients
For the Pastry
- 12Mini pastry cases
For the Filling
- 50gMaple syrup
- 20gButter
- 50gBillington's light muscovado sugar
- 1/2 tspNielsen-Massey Vanilla Extract
- 50gPecans (chopped small)
- 12Pecan halves (for topping)
- 1Large free range egg(s)