Mini Pecan Pies

Name: Mini Pecan Pies
Yield: 16 - 18
Ingredients: 80 g Pecans; 30 g Butter; 80 ml Lyle’s Golden Syrup; 1 tbsp Rum; 110 g Tate & Lyle Fairtrade Dark Soft Brown Sugar; 1 packet Puff pastry; 1 Large eggs; 30 ml Double cream; 1 Pinch of salt

Rating 0.0

View Instructions View Ingredients

Prep

15 min

Bake

25 mins

Serves

16 - 18

Difficulty

Medium

About

Sweet Pecan Pie is an American classic; caramelised nuts and buttery pastry, what more do you need?

made using

Dark Brown Soft

View product

Share this recipe

Pies & Tarts Pies & Tarts Medium 16 - 18

Instructions

Ingredients

Reviews

Mini Pecan Pies Recipe

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

Now, in a small mixing bowl, whisk the egg and add to the cooled syrup mixture. Add the cream and salt and stir.

Step 5

Place two thirds of the pecans into the tart cases, fill with the syrup and egg mix, then sprinkle any remaining pecans on top.

Step 6

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.