Pecan Tart in 50mm Square Gluten Free Butter Shortbread Shells
Ingredients
- 40 RB Gluten Free Sweet Butter Shortbread Shells (GFSSQ50)
- 90g Butter
- 360g Brown Sugar
- 400mls Eggs (Approximately 9 Large Eggs)
- 3tsp Vanilla Essence
- 480g Golden Syrup
- 600g Whole Pecan Nuts
Preparation Time – 15 minutes
Baking Time – 15-20 minutes
Method
- Pre heat your oven to 170°c.
- Melt your butter. In a bowl, add your melted butter and brown sugar and mix.
- Add in eggs and vanilla essence and mix to combine.
- Finally add in Golden Syrup and mix to combine.
- Evenly add the Pecan nuts into all the Gluten Free Sweet Butter Shortbread shells.
- Evenly pour the caramel mix into the Gluten Free shells over the Pecan nuts.
- Bake in a 170°c oven for 15 to 20 minutes.
- Cool down in the refrigerator/ cold room then serve.
- Makes 40 tarts.
