Ingredients:

  • 1 ¼ cups All-Purpose Flour
  • 1 tablespoon Granulated Sugar
  • ¼ teaspoon Fine Sea Salt
  • ½ cup Unsalted Butter, very cold, cubed (for pastry)
  • 3–5 tablespoons Ice Water
  • 3 tablespoons Unsalted Butter (for filling)
  • ½ cup Light Corn Syrup
  • ½ cup packed Light Brown Sugar
  • 2 tablespoons Golden Syrup
  • 2 Large Eggs, lightly beaten
  • 1 teaspoon Vanilla Extract
  • Pinch Fine Sea Salt (for filling)
  • 1 ½ cups Pecan Halves

Instructions:

  1. Phase 1: Preparing the Shortcrust Pastry. Combine Dry Ingredients: Whisk together the flour, sugar, and salt in a large bowl (or pulse in a food processor).
  2. Cut in the Butter: Add the cold, cubed butter. Cut it in using a pastry blender, two knives, or pulse until the mixture resembles coarse meal with some pea-sized pieces of butter remaining.
  3. Add Water: Gradually add ice water, one tablespoon at a time, until the dough just comes together when pinched. Do not overmix.
  4. Chill: Form the dough into a flat disc, wrap tightly in cling film, and refrigerate for at least 30 minutes.
  5. Phase 2: Shaping the Crusts. Preheat and Prepare: Preheat oven to 180°C (350°F). Lightly grease the muffin tin cups.
  6. Roll and Cut: On a lightly floured surface, roll the chilled dough to about ⅛-inch (3 mm) thickness. Use the round cutter to cut 12 circles large enough to fit up the sides of the muffin cups.
  7. Fit the Dough: Gently press the dough rounds into the muffin tin cups, ensuring there are no air pockets and the dough comes just above the rim. Prick the bottoms of the crusts a few times with a fork (docking).
  8. Partial Bake (Recommended): Bake the empty shells for 8–10 minutes to set the structure. Remove from oven.
  9. Phase 3: Making the Filling and Baking. Prepare the Syrup Base: In a small saucepan over medium-low heat, melt the 3 tablespoons of butter. Stir in the corn syrup, brown sugar, and golden syrup until the sugar is dissolved and the mixture is smooth. Remove from heat and let cool slightly (about 5 minutes).
  10. Finish the Filling: Whisk the eggs, vanilla, and salt into the cooled syrup mixture until fully incorporated.
  11. Fold in Pecans: Gently fold in 1 cup of the pecan halves.
  12. Fill the Tarts: Pour the filling mixture evenly into the pre-baked crusts, filling them about ¾ full.
  13. Garnish: Top each tart with a few additional pecan halves, arranging them neatly.
  14. Bake: Bake for 20–25 minutes at 180°C (350°F). The tarts are done when the crusts are golden brown and the filling is set around the edges but still has a slight, gentle wobble in the very centre.
  15. Cool Completely: Allow the mini pies to cool in the muffin tin on a wire rack for 30 minutes, then carefully remove them and cool completely for at least 1 hour before serving. The filling sets upon cooling.