Ingredients (makes roughly 12 tarts):
- 1 pack of shortcrust pastry
- 2 tablespoons of maple syrup
- 150ml of double cream
- 115g of caster sugar
- Pinch of cream of tartar
- 6 tablespoons of water
- 115g of shelled pecan nuts – chopped
- 12 whole pecan halves
Pre-heat the oven to 200 degrees C.
Roll out the pastry thinly on a lightly floured work surface. Cut out 12 circles and line a tart baking tray or individual tartlet trays. Prick the base of each tart case with a fork and then line each one with some baking paper and fill them with baking beans. Blind bake in the oven for 10-15 minutes until golden brown. Remove the tray from the oven and then remove the beans and baking paper. Return the tray of tart cases to the oven for a further 2-3 minutes. Remove from the oven again and allow to cool on a wire rack while you prepare the filling.
Mix half of the cream and half of the syrup in a bowl. In a saucepan, pour the sugar and water in along with the cream of tartar and heat gently until the sugar dissolves. Stir while the sugar is dissolving. Once the sugar has dissolved, bring the mixture to the boil and simmer until light golden. Remove the pan from the heat and stir in the bowl of cream and syrup.
Return the pan to the heat again and gently simmer for a few minutes and then stir in the other half of the cream. Remove from the heat once you’ve stirred it well and allow to cool.
Brush the other half of the syrup over the tart cases. Place a portion of the chopped pecan nuts into each of the pastry cases and then spoon in enough toffee to come level with the top of each tart case. Gently place one of the whole halves of pecan onto each tart and press lightly into the toffee.
Leave them to cool once again and then tuck in! Enjoy!
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