Pecan raspberry tarts
Tart, tangy and sweet, these pecan raspberry tarts make gorgeous edible gifts for Christmas. Make these on the day of giving or the day before (just refresh in the oven to crisp up before eating)
- 110 g butter, plus extra for greasing
- 750 g sweet pastry sheets, defrosted
- 1 1/4 cups soft brown sugar
- 3 eggs (size 7), at room temperature
- 1 tbsp bourbon, rum, brandy or whisky
- 1/2 tsp orange zest
- 1/4 tsp salt
- 3/4 cup Heilala vanilla syrup
- 2 cups pecan nuts
- 2 cups fresh (or frozen and defrosted) raspberries
- Preheat oven to 175°C. Grease a 15-hole patty tin or standard muffin tin with butter.
- Using a glass or round cookie cutter that is wider than the top of the tart mould, cut out as many rounds as you need to line your patty tin. Press in each disc carefully so pastry fits snugly and no air bubbles are left. Refrigerate to rest while you make the filling.
- Cream butter and sugar until light and fluffy. Add eggs one at a time and cream until well mixed. Add bourbon, zest, salt and syrup and mix to combine.
- Put a few pecans into each tart case, add a couple of raspberries and then pour the mixture into the cases until it just covers the filling (it is important to leave a little room for pastry to cook without the filling bubbling over the edges).
- Cook for 15-18 minutes until pastry is golden and the filling has set. Remove from oven and let cool for at least 5 minutes before removing from tin.
- When cooled, package up quickly and share with friends, or freeze them for later (defrost then reheat in a 200°C oven for 5-8 minutes just to crisp up the pastry).