These tarts may look intricate but are easy as pie.
- 400 grams shortcrust pastry, thawed
- 2 tbsp light brown sugar 1 tbsp flour
- 40 grams butter, melted 2 eggs, beaten lightly 3⁄4 cup maple syrup
- 50 grams unsalted macadamias 45 grams pecans
- 35 grams walnuts
- 6 scoops vanilla ice cream (optional)
GREASE six 10cm round loose-based fluted flan tins.
UNROLL the pastry sheet and use a rolling pin or empty wine bottle to smooth it out.
USE one of the tins to measure 6 rough circles of pastry, making sure to make each circle big enough to press up the sides of the tins.
LIFT the pastry circles into their tins. Press into the base and up the sides; trim edges. Cover and refrigerate for 30 minutes.
PREHEAT the oven to 200°C. Place tins on an oven tray. Line each tin with baking paper and fill with dried beans or rice. BLIND BAKE for 12 minutes until lightly golden. Remove the paper and beans. PLACE sugar, flour, butter, eggs and maple syrup in a bowl. Whisk to combine. Fold in the nuts.
REDUCE oven temperature to 180°C. Divide the filling among cases. Bake the pies for about 20 minutes or until set. Allow to cool and serve.
TIP: this recipe requires real maple syrup for the filling consistency to be right.