Mini pecan tarts

These are a cheat's version of pecan pie - they look very smart but you don't have to make any pastry. The result is deliciously crisp cases with a golden pecan filling. Great served slightly warm with ice cream or single cream poured over.

Makes 6 muffin-sized tarts.

Ingredients:

For the cases:
20 malted milk or rich tea biscuits
60g salted butter, melted
6 small tart moulds, greased - or you can use a muffin tin if you don't have individual moulds

For the filling:
60g salted butter, melted
50g sugar
150ml maple syrup
2 eggs
200g pecan nuts

Put the biscuits in a freezer bag, and then use a rolling pin to crush them until they are a fine dust. Mix with 60g melted butter. Divide the mixture between the cases and press out so that it covers the bottom and a centimetre or two up the sides. Place in the fridge for 30 minutes to 2 hours.

Pre-heat the oven to 180°c/gas mark 4. Whisk together 60g melted butter, the sugar and maple syrup. Then whisk in the eggs, one by one.

Place a few pecans in each of the tart cases, then pour over the egg mixture. Cook for 15 minutes, then turn the oven down to 150°c/gas mark 2 and continue to cook for another 25 minutes until they seem set and golden on top.