Individual Pecan Pies Makes 2
Preparation Time - 30 mins plus chilling Cooking 25 mins
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Ingredients 60g chilled butter 50g icing sugar 125g plain flour plus a pinch of salt 1 egg yolk 1 tbsp cold water For the filling:60g pecan halves 1.5 eggs 30g light muscovado sugar 60g golden syrup 1 tsp vanilla extract 20g melted butter
Method 1. Cream together the butter, icing sugar and salt, then rub in or pulse the flour and egg yolk. When the mixture has come together, add the cold water, if required. Pat together to form a ball of dough. Wrap it in cling film and put in the fridge to chill for at least an hour. 2. After an hour, roll out the pastry and line a fluted flan ring. Cover the pastry with foil, shiny side down and fill with dried beans. Bake the pastry case in a pre-heated oven at 180C for 10 mins, then remove the foil and beans and continue to cook for a further 5-10 mins until the pastry is golden. 3. Reserve 12 pecan halves and roughly chop the rest. Beat together the eggs, sugar, syrup, vanilla, melted butter and chopped pecans and spoon into the tart cases. Top each one with 6 pecan halves, then bake for 20-25 mins until golden and set. The filling will rise up as it bakes, but will settle back down as it cools. Serve with vanilla ice cream.