Mini Pecan Pies
Little packages of flavour

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Mini Pecan Pies

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Ingredients

Adjust Servings:
125 g Plain flour
100 g Butter
50 g Crystal sugar
Salt
2 Eggs
1 Vanilla pod
50 g Dark syrup
100 g Caster sugar
150 g Pecans
Cuisine:

Ingredients

Directions

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This dessert might be considered typically for holidays or festive days, like Christmas. Pecan pies are usually bigger but I had to put my own spin on it.  Which in the case means miniature.  These pecan pies may look small, but they pack the full pecan pie flavour.

Not only are these delightful to eat, but the smell of them cooking is great. There is nothing wrong with having that pecan pie-syrup-sugar-baking smell in your house.

Just be careful when you pour the syrup mixture into the cake molds.  If you get it around the side of the pie and make a mess like I might have on a couple of them, they will stick to the pan and be a little more difficult to take out.  They will still taste good!  But they won’t be very photogenic.

Now back to the pies and how to make them:

Knead 125 g flour, 50 g butter, the sugar, a pinch of salt and 1 egg into a smooth dough. Form a ball from the dough and wrap it in cling film. Leave it in the refrigerator for about 30 minutes.

Preheat the oven to 180°C. Grease the cake molds (4-6, about 10 cm Ø) with a little butter and dust them with flour. Roll out the dough (approx. 5 mm thick) and cut out circles of approx. 15 cm Ø. Line the cake molds with them and cut off excess dough.

Prick some holes in the dough with a fork and cover with baking paper. Fill the molds with baking beans and bake the dough in the oven for 15-20 minutes.

Split the vanilla pod and scrape out the marrow. Melt 50 g of butter in a pan and stir in the syrup, the vanilla and the caster sugar. Remove from heat and allow to cool.

Beat 1 egg and stir it through the syrup mixture. Remove the cake molds from the oven and remove the baking beans and baking paper. Divide the pecans over the dough bottoms. Carefully pour the syrup mixture over and bake the cakes for 35 to 40 minutes in the oven. The filling may still be a little soft.

Allow the tarts to cool for about 10 minutes. Take them out of the molds and let them cool down on a cake rack. Tasty with whipped cream.

 

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