Mini pecan pie are a little bit fancier than making one pie, so perfect for when you’re cooking for friends and family and really want to impress. These gorgeously gooey desserts are made with a buttery pastry filled with a mixture of egg, brown sugar, golden syrup, butter, flour and handfuls of whole pecans. Baked to create an individual tart filled high with toasted pecans and glazed with golden syrup to get that patisserie look. The only way to make this dessert any better is to serve it with scoops of creamy vanilla ice cream -or both if you’re feeling particularly good to yourself.
- 1tbsp flour
- 500g shortcrust pastry
- 3 medium free range eggs
- 175g light brown sugar
- 125g golden syrup, plus 1tbsp to glaze
- 40g butter, melted
- 1 ½tbsp flour
- 400g whole pecans
Pre-heat oven to 200°C/400°F/Fan 180°C/Gas Mark 6. Lightly dust the surface with the icing sugar and roll out the pastry to the thickness of a £1 coin. Cut into 6 squares and use to line 6x10cm fluted tart tins. Chill in the freezer for 15 minutes.
Trim the excess pastry then line with baking parchment and fill with baking beans. Bake for 15 minutes then remove the parchment & beans and return to the oven for a further 5 minutes until golden. Set aside to cool.
Whisk the eggs with the sugar then add the golden syrup and butter and mix until combined. Fold through the flour and pecans until well coated then spoon the mixture into the tart cases. Transfer to the oven and reduce the temperature to 170°C/325°F/Fan 150°C/Gas Mark 3. Bake for 20 minutes until set.
Gently heat 1tbsp golden syrup and brush over the tarts to glaze.
Toast the pecans briefly in the oven before using in the recipe for extra flavour