Friday, February 4, 2011
in the mood for pecan pie.
A pecan pie is the quintessential American classic. However, the first time I tried the recipe, my teeth almost fell out. I like sweet things but this was wayyyyyyyy so sweet that my pulp cavities were tingling. A few adjustments later, I've reduced the sweetness level to acceptable for me. And not being a fan of deep dish monster pies, I did individual tartelettes. The following recipe does enough to fill six 8 cm tart rings or a shallow 9 inch tart pan. The crisp shortcrust, the buttery pecans, the gooey caramel filling - can you say heaven?
6 pre-baked tart shells (use your favorite shortcrust pastry)
2/3 cup golden or corn syrup.
1/2 cup sugar
1 and 1/2 cup chopped pecans.
2 tbsp melted butter.
1. Melt the butter and let cool.
2. Whisk the sugar lightly with the eggs, add in the syrup and whisk.
3. Whisk in the melted butter.
4. Toss in the pecans and stir.
5. Spoon mixture into the tart shells.
6. Bake at 160 C for 18 minutes till filling has puffed up and set.