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Butterscotch Pecan Tartlets

Serves :8People Preparation Time :30Minutes Cooking Time :10Minutes
Rating:
Votes: 0
Rating: 0
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Rate this recipe!

Ingredients:

Instructions :

  1. Bases: Process the sugar and nuts together to a fine crumble. Lay one sheet of Filo pastry on the table and lightly spray with the oil. Sprinkle a teaspoon or two of the nut mixture over half of the sheet. Fold the Filo in half so that the nut mixture is sandwiched between the filo pastry. Cut the pastry into four pieces, and press each piece into muffin tins that have been sprayed with the oil. Repeat with the second sheet until you have 8 tart shells. You should still have a little of the nut mixture leftover.
  2. Bake for 5 minutes in a 180C oven, until golden. Cool completely.
  3. Filling: Place sugar and custard powder into a saucepan and mix lightly. Slowly add the skim milk, mixing all the time. Add the margarine. Place over medium heat and stir constantly while the mixture thickens. Take off the heat and place a disc of baking paper over the filling while it cools to stop a skin from forming. When the filling is cool, but not cold, spoon evenly into the pastry cases and top with a sprinkle of the nut mixture.

Categories :

Author

Kathy

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Nutritional Info

(Per serving)
Calories :
148.5cals
Kilojoules:
148.5KJ
Fat:5g Carbohydrate:25g Protein:2g Cholesterol:7.5mg Sodium:69mg Saturated Fat:1.59 Fiber:0.5g Calcium:76mg Sugar:22g
Print Recipe

Butterscotch Pecan Tartlets

Serves :8People Preparation Time :30Minutes Cooking Time :10Minutes
Rating:
Votes: 0
Rating: 0
You:
Rate this recipe!

Ingredients:

Instructions :

  1. Bases: Process the sugar and nuts together to a fine crumble. Lay one sheet of Filo pastry on the table and lightly spray with the oil. Sprinkle a teaspoon or two of the nut mixture over half of the sheet. Fold the Filo in half so that the nut mixture is sandwiched between the filo pastry. Cut the pastry into four pieces, and press each piece into muffin tins that have been sprayed with the oil. Repeat with the second sheet until you have 8 tart shells. You should still have a little of the nut mixture leftover.
  2. Bake for 5 minutes in a 180C oven, until golden. Cool completely.
  3. Filling: Place sugar and custard powder into a saucepan and mix lightly. Slowly add the skim milk, mixing all the time. Add the margarine. Place over medium heat and stir constantly while the mixture thickens. Take off the heat and place a disc of baking paper over the filling while it cools to stop a skin from forming. When the filling is cool, but not cold, spoon evenly into the pastry cases and top with a sprinkle of the nut mixture.

Categories :

Author

Kathy

Recipe Options

Change Serves : People Share With:
 

Nutritional Info

(Per serving)
Calories :
148.5cals
Kilojoules:
148.5KJ
Fat:5g Carbohydrate:25g Protein:2g Cholesterol:7.5mg Sodium:69mg Saturated Fat:1.59 Fiber:0.5g Calcium:76mg Sugar:22g
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