A caramel isn’t caramel without sugar and butter, so from a health perspective this is definitely an indulgence, but we’re all for moderation.
Boasting protein, monounsaturated fats and fibre, pecans are a healthy addition to a dessert, while this recipe also calls for eggs and cooled cooked rice, all ingredients assisting in the lowering of the GI of this typically sugary dish. The pureed pie apple will add a lovely taste to the dish with its added nutritional benefits.
Pre heat the oven to 180C.
Toast your pecan nuts until light golden and puree the rice and apple with the eggs.
Line your greased muffin tins with the lightly rolled short crust pastry.
Bake blind for 8 minutes with the pastry weighted down with pastry beads or beans over baking paper.
Mix all the ingredients in a bowl and spoon into the pie shells.
Bake for 15 to 20 minutes or until golden and set.
Test with a toothpick, if it comes out dry, the pie/tarts are done.
Tip: Golden syrup can be replaced with honey. Pre toasting your nuts delivers a richer, nuttier flavour. You can make your own pastry if preferred. When baking blind, if you do not have pastry beads, you can place a round of baking paper over the pastry and sprinkle some rice or beans over the paper to prevent the pastry from puffing up. Always trim any rough edges of pastry post the blind bake.
Ingredients
Directions
Pre heat the oven to 180C.
Toast your pecan nuts until light golden and puree the rice and apple with the eggs.
Line your greased muffin tins with the lightly rolled short crust pastry.
Bake blind for 8 minutes with the pastry weighted down with pastry beads or beans over baking paper.
Mix all the ingredients in a bowl and spoon into the pie shells.
Bake for 15 to 20 minutes or until golden and set.
Test with a toothpick, if it comes out dry, the pie/tarts are done.
Tip: Golden syrup can be replaced with honey. Pre toasting your nuts delivers a richer, nuttier flavour. You can make your own pastry if preferred. When baking blind, if you do not have pastry beads, you can place a round of baking paper over the pastry and sprinkle some rice or beans over the paper to prevent the pastry from puffing up. Always trim any rough edges of pastry post the blind bake.