Mini tartas de pacanas

Ingredientes

• 2 tbsp cream (, heavy / double, cold)
• 2 large egg yolks (or 2 tbsp lightly beaten whole egg)
• 1 tsp vanilla bean paste
• 2 cups (250g) flour (, all purpose flour / plain)
• 4 tbsp powdered sugar ((= icing sugar))
• 1/4 tsp salt
• 1/2 cup + 1 tbsp (125g) unsalted butter (, cold and cubed)
• 1 packed cup (215g) dark brown sugar
• 2 tbsp cornstarch ((= cornflour))
• 1 tsp ground cinnamon
• 1/2 tsp grated nutmeg
• pinch salt
• 1/3 cup (80ml) maple syrup (or corn syrup)
• 1/4 cup (60g) unsalted butter (, melted and cooled)
• 3 large eggs
• 1/2 tsp vanilla extract
• 2 cups (240g) pecans (finely chopped)
• 12 pecan halves ((optional) to decorated)

Preparación

1. 1

   --- Make the pie crust ---

2. 2

   Combine cold heavy cream, egg and vanilla bean paste and set aside.

3. 3

   Sift powdered sugar, flour and salt into a mixing bowl. Add cold cubed butter and use a pastry cutter or your fingertips to cut the butter into the dry ingredients. Alternatively beat on low speed with a hand mixer or pulse very briefly using a food processor. You want a sandy, crumbly texture.

4. 4

   Add the egg mixture and beat or stir together just until the dough starts to come together.

5. 5

   Line your worktop with a large piece of parchment paper. Tip the crumbly pie crust onto it and use the paper to gather it into a ball. Flatten it and chill for at least and hour before using.

6. 6

   Mist a standard size muffin pan with cake release or grease with butter or shortening and dust with flour.

7. 7

   Roll out the pastry, in batches, on a piece of parchement paper dusted with powdered sugar and roll out the pastry thinly.

8. 8

   Use a round cutter to cut circles that are slightly larger than the muffin holes. Place on the muffin pan and use a pastry tamper to gently push in. Chill for at least 30 minutes while you prepare the filling.

9. 9

   --- Make the filling ---

10. 10

    Combine the brown sugar, cornstarch, spices and salt together in a mixing bowl. Stir well, making sure to break up any clumps of sugar.

11. 11

    Add the maple syrup, melted butter and vanilla and stir vigorously to combine. Stir in the eggs until the ingredients are evenly combined. (Note: You can fold the chopped pecans into the filling now if preferred).

12. 12

    --- Assemble and bake ---

13. 13

    Preheat the oven to 400°F / 200°C (360°F / 180°C fan forced).

14. 14

    Add a generous amount of chopped pecans into each mini pie shell, to come halfway up the pastry (unless already folded into filling).

15. 15

    Pour enough of the filling into each pie to cover the pecans but stop short of filling all the way to the top – leave a small gap to avoid mess and spills. Add a pecan half on top of each pie to decorate (optional).

16. 16

    Bake for 16-18 minutes, or until the crust is golden and the filling has set. Cool in the pan for 10 minutes. Run a knife blade around the edge of the pies to loosen and carefully turning out onto a wire rack to cool.

17. 17

    Serve warm or at room temperature, dusted with powdered sugar or cinnamon or serve with softly whipped cream, or a scoop of vanilla ice cream.