You know when you find random ingredients in the cupboard and you just get hit with the baking itch? That’s what happened to me the other day when I saw a bag of pecans sitting next to my jar of maple syrup. They are a match made in dessert heaven!
Up above! Ok so I found this recipe on All Consuming and was totally gonna follow Maggie Beer’s recipe for the tart but didn’t have the sour cream so used a random tart recipe which I’m not entirely pleased about so hey click the link to see the recipe. Also I used 5 mini tart tins instead of the normal 9inch tin.
Ingredients (for the pecan pie filling only):
½ cup caster sugar
1 cup maple syrup
Make your tart cases (recipe here). Here’s my tins yo. Preheat oven to 160C.
Melt the 55g butter in a saucepan on low heat
Stir in the ½ cup caster sugar and take the saucepan off the heat.
Whisk in the 3 eggs
Whisk in the 1 cup maple syrup and stir until the mixture is nice and glossy.
Arrange your pecans all nice and purdy
Carefully pour maple filling into tarts and bake until just firm in the center about 30mins if large tart, 23-25mins if small tarts.
The filling will puff up but no worries it will settle when it cools down. Brush with some extra maple syrup to make the surface all shiny
Helloooo delicious oozy centre!
26 June 2011