Mini Pecan Pies: Single-Serve Recipe for Perfect Crusts

Ingredients

• 500g/1lb 2oz ready-made sweet shortcrust pastry, rolled to 5mm/¼ in thick
• 2 free-range eggs
• pinch salt
• 20g/¾oz butter, melted
• 200g/7oz golden syrup
• 75g/3oz dark muscovado sugar
• ½ tsp vanilla extract
• 150g/5oz pecan halves
• vanilla ice cream, to serve

Preparation method

1. Preheat the oven to 190C/375F/Gas 5.

2. Line six individual tart cases with the sweet pastry and chill for 30 minutes.

3. Place the pastry-lined tart cases onto a baking sheet. Line each one with baking parchment then add baking beans or uncooked rice. Bake blind for 15 minutes.

4. Remove from the oven and carefully lift out the baking parchment and baking beans or rice. Return the tarts to the oven for a further five minutes or until the pastry is golden brown.

5. Meanwhile, crack the eggs into a bowl and whisk briefly.

6. Add a pinch of salt, the melted butter, golden syrup, muscovado sugar and vanilla extract. Whisk until the mixture is smooth and fully combined.

7. Pour the filling into the pastry cases, filling to just below the rim.

8. Divide the pecan halves evenly among the tarts, arranging them in a circular pattern on top of each one.

9. Bake for 10–12 minutes, until the filling is just set but still slightly wobbly in the centre.

10. Remove from the oven and allow the tarts to cool for ten minutes.

11. Serve the tarts on individual plates with a scoop of vanilla ice cream alongside.