Gluten Free Pecan Tart

Ingredients

• 60 RB Baked 56mm Gluten Free Sweet Shortbread Shells (BGFS56)
• 90g butter - melted
• 360g brown sugar
• 400ml eggs (approximately 8 large eggs)
• 3 tsp vanilla essence
• 480g golden syrup
• 600g whole pecan nuts

Method

1. Preheat your oven to 140°C.
2. Remove the Baked Gluten Free Sweet Shortbread Shells from plastic insert and place the shells on a baking tray. If stored frozen, allow the shells to thaw to room temperature.
3. Place melted butter and brown sugar into a bowl and mix.
4. Add eggs and vanilla essence and mix to combine.
5. Finally add golden syrup and mix to combine.
6. Add the pecan nuts evenly into all shells.
7. Pour the caramel mix evenly into all shells over the pecan nuts.
8. Bake at 140°C for 10-14 minutes.
9. Cool down in the refrigerator/ cold room, then garnish and serve.

View our full range of RB Baked Gluten Free Pastry Shells

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