Pecan nut tartlets


Ingredients 9
Servings 12
Time

Ingredients

  • 400
    g
    frozen shortcrust pastry, thawed
  • FILLING
  • 250
    ml
    sugar
  • 200
    ml
    golden syrup
  • 125
    g
    margarine
  • 3
    eggs, beaten
  • 5
    ml
    vanilla essence
  • 2
    ml
    salt
  • 500
    ml
    pecan nuts, chopped
 

Method

 
Preheat oven to 180 ºC. Lightly grease patty pans or foil tartlet dishes. 1. Roll out pastry thinly, cut out rounds about 2.5 cm larger than the top of patty pans, using a fluted cutter. Line patty pans with pastry and prick base with a fork. 2. Make filling by blending sugar, syrup and margarine together in a saucepan over medium heat. 3. Cook stirring constantly, until mixture comes to the boil. Remove from stove and gradually add hot mixture to beaten eggs, stirring. 4. Fold in vanilla and salt. Using a tablespoon, spoon into prepared pie shells and layer nuts over. 5. Bake for 30 to 40 minutes or until filling has set and pastry is golden brown. Serve warm or cold.
 

Read more on: bake
 

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