Pecan Tarts

Cream the butter and caster sugar together in a bowl. Add the egg yolks, one at a time until fully mixed.

Add the flour until the mixture comes together as a ball of dough. Knead briefly on a lightly floured surface. Wrap the pastry in cling film and chill for 30 minutes.

Preheat the oven to 180°C (fan 160°C, gas mark 4).

Roll the pastry on a lightly floured board and use to line 6 x 8cm tart tins. Prick the bottom of the cases with a fork and line each case with greaseproof paper and fill with baking beans. Bake blind for 10 minutes, remove the baking beans and return to the oven for a further 5 minutes. Remove the pastry case but keep the oven on.

For the filling: Place the butter, golden syrup, vanilla extract and sugar into a heavy-based saucepan over a low heat.

When the butter has melted, remove the pan from the heat and leave to cool for 5-10 minutes.

Add the beaten eggs to the mixture and stir well.

Keep approx. 24 pecan halves aside. Roughly chop the remaining pecans and arrange evenly in the pastry case and carefully pour over the syrup mixture.

Place back into the oven and bake for 25- 30 or until the pie is golden-brown, and the filling is still slightly soft.

Leave the tarts to cool on a wire tray. As the filling begins to set, decorate the tops with the reserved pecan halves. Serve with double cream or crème friache.