Ingredients
⅓cuppecans
4ozcold unsalted butter,(1 stick)
4ozcold cream cheese
1cupflour
½cuppecans,toasted and roughly chopped
1large egg
½cuplight brown sugar
3tbspmaple syrup
2tspvanilla extract
¼tspsalt
Preparation
Place the ⅓ cup of pecans into a food processor and pulse until very small pieces.
Add the flour, butter, and cream cheese. Process on low just until it starts clumping. This will happen very quickly, so don’t over-process.
Tip the dough out onto a sheet of baking paper, pull it into a disk with your hands, then chill for 1 hour.
Preheat the oven to 350 degrees F. Grease a 24-hole mini muffin tin well with baking spray or grease with butter, then dust well with flour.
Roll the dough out between 2 sheets of baking paper until very thin. Use a cookie cutter, to cut out small circles just slightly larger than the muffin holes, then press them into the holes up the sides so they reach the top.
Place the tray in the freezer for 10 minutes.
In a small bowl, whisk together the egg, brown sugar, maple syrup, vanilla and salt until well combined and looking a little frothy on top.
Divide the chopped pecans evenly among the tart cases then top each with roughly 1½ teaspoons of the filling mixture, or until evenly divided.
Bake 22 to 25 minutes until golden and puffed.
Serve and enjoy.
