Pecan Tartlets

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Pecan Tartlets These little tartlets are great with coffee, making a good alternative to mince pies during the festive season (something to offer all those weird people who don't like fruit mince). We enjoy them as an easy dinner party dessert - three little warmed tartlets per serve, dusted with icing sugar and served with French vanilla ice cream. Or just keep them in a tin for when you fancy a little something scrumptious to get you through the afternoon. Makes 36 mini tartlets Ingredients 1 quantity sweet shortcrust pastry - see recipe below Filling: 75 g butter, melted 1 cup brown sugar 1 tsp vanilla 1 egg 1 cup pecan nuts Method Pre-heat oven to 200°C. Line mini-muffin pans with pastry circles. In a small saucepan melt together the butter, brown sugar and vanilla. Allow the filling to cool slightly before whisking in the egg. Place spoonfuls of filling in cases and decorate with a pecan nut. Bake for 10 minutes or until cooked - the filling will bubble. Remove from tins while hot and cool on a rack. Dust with icing sugar and serve with cream. This will also work in a traditional 12-cup pan for Christmas mince pies but will not give a good result if made as a large tart - it is too brittle.