Yields
12/24 small tartlets
Prep time
30 mins
Cook time
15-20 mins
Ingredients:
- 2 rolls ready rolled shortcrust pastry
- 250ml (1 cup) chopped pecans
- 250ml (1 cup) cooked and cooled Golden Delight Long Grain White Parboiled Thai Rice
- 125ml (½ cup) pie apples
- 3 extra large eggs, slightly beaten
- 125ml (½ cup) golden syrup or honey
- 250ml (1 cup) dark brown sugar
- 80ml (1/3 cup) melted butter
- 2ml (1/3 teaspoon) salt
Method
1. Pre-heat the oven to 180C.
2. Add the pecan nuts to a pan and toast until golden.
3. Line a greased muffin tin with the shortcrust pastry, line with baking paper and weight down with pastry beads or beans. Blind bake pastry for 8 minutes.
4. Puree the Golden Delight Rice with the pie apple and eggs. Add to a bowl and mix in the rest of the ingredients.
5. Spoon into the pie shells and bake for 15 to 20 minutes or until golden brown and set.
6. Test with a toothpick, if it comes out dry, the tarts are done.
Tips:
- If you do not have pastry beads for the blind baking, you use rice or beans instead to prevent the pastry from puffing up. Always trim any rough edges of pastry after the blind bake.
- Portion these in smaller tartlets, this way you can monitor your sugar intake and spread these treats between more people or days.
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