Mini Pecan Pies Mini Pecan Pies Sweet Pecan Pie is an American classic; caramelised nuts and buttery pastry, what more do you need? Categories: Pies & Tarts pies afternoon tea dessert vegetarian Dark Soft Brown Yields 16-18 PREPARATION 15 mins COOKING 25 mins Ingredients 80g pecan nuts (coarsely chopped) 30g unsalted butter 80ml golden syrup 1tbsp dark rum 110g Tate & Lyle Dark Soft Brown Sugar 1 packet of ready-made ready-rolled sweet shortcrust pastry 1 egg 30ml double cream Pinch of salt Fairtrade Dark Brown Soft HOW TO MAKE THIS RECIPE Preheat the oven to 180°C/360°F/Gas Mark 4 and grease the wells of a tart tray or muffin tin. Turn on the grill and toast the pecans for a few minutes on a baking sheet. Heat the butter, golden syrup, rum and Tate & Lyle Dark Soft Brown Sugar in a saucepan until boiling. Stir continuously. Remove from the heat and leave to cool until just warm. Meanwhile, roll out the pastry on a floured surface and cut out 16 circles with a fluted cutter. Place the circles into the prepared tin. Now, in a small mixing bowl, whisk the egg and add to the cooled syrup mixture. Add the cream and salt and stir. Place two thirds of the pecans into the tart cases, fill with the syrup and egg mix, then sprinkle any remaining pecans on top. Bake in the oven for 15 minutes, allow to cool in the tin for five minutes, then turn out onto wire racks to cool completely. CHEF'S TIP Ensure you wait for the pies to cool down otherwise the filling won't be set and it'll get messy quite quickly… Pies & Tarts Mini Lemon Meringue Tarts Mini Apple Pies No Bake Banoffee Pie Bakewell Tart Salted Caramel Chocolate Tart Mince Pie Pops Classic Pumpkin Pie Recipe Plum Strudel Strawberry & Prosecco Tarts Peach Danish
