Individual Pecan Pies Makes 2 Preparation Time - 30 mins plus chilling Cooking 25 mins

________________________________________________________________

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.