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This recipe is from Cathy, a very dear friend from England. Can't you just hear her accent as she reads you the directions!

Pecans Tassies


75g/3oz pecan nuts

75g/3oz full-fat soft cheese

75g/3oz butter, softened

75g/3oz plain flour



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.

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. 

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.

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