Recipe: Pecan pies with maple ice cream

4.3-5 9

How to Make:

Combine the ice-cream, maple syrup and cinnamon in a medium bowl. Transfer to a shallow metal container and cover with foil. Place in the freezer for 4 hours or until firm.
To make pastry, place flour, custard powder, butter and sugar in the bowl of a food processor and process until it resembles fine breadcrumbs. Add egg yolk and water and process until dough just comes together. Turn onto a lightly floured surface and knead until smooth. Shape into a disc. Cover with plastic wrap and place in the fridge for 30 minutes to rest.
Preheat oven to 200°C. Divide the pastry into 8 equal portions. Roll out 1 portion to a 3mm-thick disc. Line a round 8cm (base measurement) fluted tart tin, with removable base, with pastry and trim any excess. Repeat with the remaining pastry. Place in the fridge for 15 minutes to rest.
Cover pastry with baking paper and fill with pastry weights or rice. Place on a baking tray and bake for 8-10 minutes. Remove paper and pastry weights or rice. Bake for a further 8-10 minutes or until golden. Reduce temperature to 180°C.
To make the pecan filling, combine the egg, maple syrup, sugar, butter and pecans in a bowl. Spoon evenly among bases. Bake for 25-30 minutes or until set. Set aside for 1 hour to cool.
Divide pies among serving plates. Top with ice-cream to serve.

Time for preparing:

50 min.

Servings: