pecan caramel tartlets

Preheat the oven to 180°C (350°F/Gas 4). Grease 24 x 30 ml (1 fl oz/4 cup) capacity mini-muffin holes.

To make the pastry, place the butter and cream cheese in the bowl of an electric mixer and beat on medium speed for 1–2 minutes or until combined. Add the flour, icing sugar and salt and beat to combine. Divide the pastry into 24 balls and place one in each muffin hole. Cover and refrigerate for 15–20 minutes.

Press the pastry into the base and sides of each hole. Cover and refrigerate until required.

Place the butter, corn syrup, honey and icing sugar in a saucepan over medium heat, bring to the boil and cook for 1 minute. Remove from the heat, add the pecans and vanilla extract and stir to combine. Spoon into the pastry cases and bake for 20–25 minutes or until set. Cool in the tins for 10 minutes, then remove and cool completely on wire racks.

NOTE: Dark corn syrup is available from speciality grocery shops.

MAKES 24

60 g (2¼ oz) unsalted butter

90 g (3¼ oz/¼ cup) dark corn syrup (see note)

1 tablespoon honey

65 g (21 oz/½ cup) icing (confectioners’) sugar

50 g (1¾ oz/½ cup) pecans, finely chopped

½ teaspoon natural vanilla extract

CREAM CHEESE PASTRY

125 g (4½ oz) butter, at room temperature

90 g (3¼ oz/1 cup) cup cream cheese, at room temperature

150 g (5½ oz/1 cup) plain (all-purpose) flour

30 g (1 oz/¼ cup) icing (confectioners’) sugar

¼ teaspoon salt