Pecan caramel tartlets

Pecan caramel tartlets

From
Bitesize Sweet
Makes
24
Photographer
Marina Oliphant

Ingredients

Quantity Ingredient
60g unsalted butter
90g dark corn syrup, (see note)
1 tablespoon honey
65g icing sugar
50g pecans, finely chopped
1/2 teaspoon natural vanilla extract

Cream cheese pastry

Quantity Ingredient
125g butter, at room temperature
90g cup cream cheese, at room temperature
150g plain flour
30g icing sugar
1/4 teaspoon salt

Method

  1. Preheat the oven to 180°C. Grease 24 x 30 ml capacity mini-muffin holes.
  2. To make the pastry, place the butter and cream cheese in the bowl of an electric mixer and beat on medium speed for 1–2 minutes or until combined. Add the flour, icing sugar and salt and beat to combine. Divide the pastry into 24 balls and place one in each muffin hole. Cover and refrigerate for 15–20 minutes.
  3. Press the pastry into the base and sides of each hole. Cover and refrigerate until required.
  4. Place the butter, corn syrup, honey and icing sugar in a saucepan over medium heat, bring to the boil and cook for 1 minute. Remove from the heat, add the pecans and vanilla extract and stir to combine. Spoon into the pastry cases and bake for 20–25 minutes or until set. Cool in the tins for 10 minutes, then remove and cool completely on wire racks.

Note

  • Dark corn syrup is available from speciality grocery shops.
Tags:
sweet
snacks
bites
small
Bitesize Sweet
bitesize
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again