Pecan tartlets
Pecan tartlets
Ingredients
- 4 individual molds with high edge (80ml)
- 8 pieces of 3-inch (8cm) square shaped rice paper
- 40g pecan nuts
- 1 egg white, lightly whisked
- 1 tbsp. maple syrup
- 2 tsp. brown sugar
- 1 tsp. Pecan nut oil
- butter for the mold.
Description
Butter the molds. Put a square shaped rice paper into each mold, then a second without stacking corners. Roast in a moderate oven (360°F) about 5 minutes. Allow to cool.
Cut the nuts in three, lengthways, and mix with the remaining ingredients in a small bowl. Transfer into the pie crust and bake at low heat (300°F, gas mark 2) for 15 minutes. Let it cool down in the pan. These pies can be made in advance and stored in an airtight container.
