Butter tarts

Ingredients for 1 servings:

• 150 g flour
• 35 g lard or Palmin
• 35 g butter
• 2 tbsp ice water
• 1 pinch of baking powder
• 1 pinch of salt
• 1 tsp brown sugar
• 50 g butter, soft
• 50 g brown sugar
• 1 small egg(s)
• 60 g maple syrup
• 1 tsp vanilla extract
• 24 half pecans

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 15 minutes

with pecans, makes 6 pieces

Make a dough from flour, lard, butter, water, baking powder, salt, and a teaspoon of sugar. The lard and butter must be very cold. If the dough is too sticky, add another 1 tablespoon of flour. If the dough is too stiff, add 1 tablespoon of ice-cold water. Wrap the dough in plastic wrap and refrigerate for half an hour. Preheat the oven to 210°C (top/bottom heat). Grease 6 muffin tins with butter. Divide the chilled batter into 6 portions and line each cup. Place the muffin tin in the freezer while you prepare the filling. For the filling, cream the softened butter with the 50g sugar and the egg until fluffy. Stir in the maple syrup and vanilla extract. Remove the muffin tin from the freezer. Place 4 pecan halves in each cup and divide the filling between the 6 cups. Bake the tarts in the oven for 12-15 minutes, not too dark. Let the butter tarts cool in the muffin tin, as they break easily.