Ingredients
- 500g/1lb 2oz ready-made sweet
shortcrust pastry, rolled to 5mm/¼ in thick - 2 free-range
eggs - pinch
salt - 20g/¾oz
butter, melted - 200g/7oz
golden syrup - 75g/3oz dark muscovado
sugar - ½ tsp
vanilla extract - 150g/5oz
pecan halves - vanilla
ice cream, to serve
Preparation method
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Preheat the oven to 190C/375F/Gas 5.
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Line six individual tart cases with the sweet pastry and chill for 30 minutes.
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Place the pastry-lined tart cases onto a baking sheet. Line each one with baking parchment then add baking beans or uncooked rice. Place in the oven and bake blind for 15 minutes.
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Remove from the oven and carefully remove the baking parchment and baking beans or rice. Return the tarts to the oven for a further five minutes or until golden-brown.
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Meanwhile, crack the eggs into a bowl and whisk.
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Add a pinch of salt, melted butter, golden syrup, muscovado sugar and vanilla extract and whisk together until thoroughly combined and smooth.
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Pour this mixture into the pastry cases, filling to just below the rim of the pastry.
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Divide the pecan halves evenly among each tart, arranging them in a circular pattern on top of each one.
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Place in the oven and bake for 10-12 minutes until the filling is just set.
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Remove and leave to cool for ten minutes.
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Serve on individual serving plates with a scoop of vanilla ice cream alongside.
James Martin recipes from Saturday Kitchen Best Bites
30 mins to 1 hour preparation time
10 to 30 mins cooking time
Serves 6
