- 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
- Preheat the oven to 190C/375F/Gas 5.
- Line six individual tart cases with the sweet pastry and chill for 30 minutes.
- 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.
- 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.
- Meanwhile, crack the eggs into a bowl and whisk.
- Add a pinch of salt, melted butter, golden syrup, muscovado sugar and vanilla extract and whisk together until thoroughly combined and smooth.
- Pour this mixture into the pastry cases, filling to just below the rim of the pastry.
- Divide the pecan halves evenly among each tart, arranging them in a circular pattern on top of each one.
- Place in the oven and bake for 10-12 minutes until the filling is just set.
- Remove and leave to cool for ten minutes.
- Serve on individual serving plates with a scoop of vanilla ice cream alongside.