DIRECTIONS
- Add the sugar and water into a heavy based pot and bring to a boil.
- Once the mixture begins to thicken add the honey, syrup, butter and vanilla essence, stir well.
- Remove from heat and add cream slowly stirring continuously, add nuts.
- Roll out short crust pastry and place in tartlet mould.
- Pour nut syrup over pastry and place in the Salton Convection Oven at 180’c for 15- 20 min.
- Remove from oven using gloves and allow to cool before serving with whipped cream or ice cream.
INGREDIENTS
- 120g Short Crust pastry, store bought
- 200g Pecan nuts, roughly chopped
- 1 ½ Cups Sugar, white
- 1 Cup Water
- 1 tablespoon Honey
- 1 tablespoon Syrup
- 2 tablespoon Butter
- 1 teaspoon Vanilla essence
- 1 Cup Cream
Make it perfect
