Name: Pecan tarts
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: Filling; 2 eggs, lightly whisked; 1/2 cup maple syrup; 1/4 cup brown sugar; 30 gram butter, melted; 1 cup coarsely chopped pecans; 2 sheets frozen shortcrust pastry, thawed thick cream, ground cinnamon to serve

Ingredients

Filling

2 eggs, lightly whisked

1/2 cup maple syrup

1/4 cup brown sugar

30 gram butter, melted

1 cup coarsely chopped pecans

2 sheets frozen shortcrust pastry, thawed thick cream, ground cinnamon to serve

Method

Pecan tarts

1.Preheat oven to hot, 200°C. Lightly grease two 12-hole patty pans.

2.Using a 7cm round pastry cutter cut 24 discs from the pastry. Ease into the recesses of prepared pans. Prick bases with a fork. Rest in freezer for 5 minutes. Bake for 5-8 minutes. Remove and reduce oven to moderate, 180°C.

Filling

3.In a bowl, whisk together eggs, maple syrup, sugar and butter. Stir in pecans. Spoon evenly between pastry cases.

4.Bake for 10-15 minutes until set. Set aside to cool. Serve topped with cream and dusted with a little ground cinnamon.

Make delicious ice-cream to accompany the tarts by softening 1 litre of good- quality vanilla ice-cream and blending in 2 tablespoons maple syrup and 1 teaspoon ground cinnamon. Return to the freezer until firm.
Note

Woman's Weekly Food

From classic Kiwi favourites, quick weeknight dinners and elevated meals for special occasions, our recipes are local and delicious and thoroughly tested so you know you can trust them to work. Discover tips and tricks to enhance your cooking skills, learn about seasonal ingredients, and stay up-to-date with the latest food trends. We're more than just recipes; we're your trusted kitchen companion.

Ingredients

Method

Pecan tarts

Filling

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