Additional Ingredients

110 grams	Butter unsalted
110 grams	Golden Syrup (Silver Spoon)
1 tsp	Pure Vanilla Extract Blend (Nielsen-Massey)
225 grams	Dark Muscovado Sugar (Billington's)
3	Happy Eggs beaten
285 grams	Pecan Nuts halved

How to make Pecan Tarts

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1. Cream the butter and sugar together in a bowl. Add the egg yolks, one at a time until fully mixed.
2. Add the flour until the mixture comes together as a ball of dough. Knead briefly on a lightly floured surface. Wrap the pastry in cling film and chill for 30 minutes.
3. Preheat the oven to 180C/fan oven 160C, 350F/Gas 4.
4. Roll the pastry on a lightly floured board and use to line 6 x 8cm tart tins. Prick the bottom of the cases with a fork and line each case with greaseproof paper and fill with baking beans. Bake blind for 10 minutes, remove the baking beans and return to the oven for a further 5 minutes.
5. For the filling: Place the butter, golden syrup, vanilla extract and sugar into a heavy-based saucepan over a low heat.
6. When the butter has melted, remove the pan from the heat and leave to cool for 5-10 minutes.
7. Add the beaten eggs to the mixture and stir well.
8. Keep approx. 24 pecan halves aside. Roughly chop the remaining pecans and arrange evenly in the pastry case and carefully pour over the syrup mixture.
9. Place into the preheated oven and bake for 25- 30 or until the pie is golden-brown, and the filling still slightly soft.
10. Leave the pie to cool on a wire tray. As the pie begins to set, decorate the top with the reserved pecan halves. Serve with double cream or crème friache.

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