FOR THE PASTRY

75g/3oz pecan nuts

75g/3oz full-fat soft cheese

75g/3oz butter, softened

75g/3oz plain flour

 

FOR THE FILLING

85g/3oz pecan nuts, toasted

1 egg yolk

50g/2oz light brown soft sugar

2 tbsp maple syrup

½ tsp vanilla essence

15g/ ½ oz butter, melted

Cream and maple syrup to serve

 

For the pastry whizz the pecans in a food processor until finely ground then pulse in the remaining ingredients with a pinch of salt until the dough just comes together. Lightly roll the dough into 14 small balls with floured hands, press them into the muffin tin and chill for 10mins.

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Heat the oven to 180*C/160*C fan/gas 4.  Reserve 12 toasted pecan nuts and roughly chop the rest.  Whisk together the remaining ingredients with a pinch of salt then stir in the chopped pecans. 

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Bake the cases for 5 mins.  Spoon the mixture into the cases, top with a whole pecan nut and bake for 15-20mins until golden and set. Makes 12.