Makes 1x 24 cm pie – or several small tartlets
|1 tin||condensed milk|
|300g||pecans, roughly chopped|
Add all the ingredients into a medium size saucepan – sir over low heat to melt the butter – DO NOT BOIL THE MIXTURE. Remove from the heat, cool and fill the tartlet cases.
1-2-3 Cookie dough
CHEF’s TIP: Use this very easy sweet dough recipe to line any tartlet cases for sweet tart fillings. The left over dough can be kept in the deep freezer for 3 months.
|375g||cake wheat flour|
- Cream the butter and sugar until smooth and light.
- Gradually add the lightly beaten egg.
- Add the flour and mix to incorporate
- Rest the dough for 30 minutes in the refrigerator.
To put the tartlets together, line tartlet cases with 1-2-3 cookie dough, fill with pecan filling and bake at 160°C for 20 minutes or until light brown in colour.