Caramelised toffee pecan tarts

4 all-butter tartlet cases
5 rounded tablespoons rich caramel toffee sauce (about 250ml [9fl oz])
150g (5½oz) pecans
chilled clotted cream, to serve

Preheat the grill to its highest setting for a minimum of 10 minutes. First, warm the toffee sauce in a small pan or in a microwave bowl. Place the tartlet cases on a baking tray, then in another bowl combine the pecans with two-thirds of the warmed sauce, tossing them all around to get a good coating.

Now spoon these into the tartlet cases and top each one with the rest of the sauce.

Now place the tray under the grill 10cm (4in) from the heat and watch carefully. Wait until the tarts warm up and the sauce begins to bubble and caramelise (about 1-2 minutes).

Serve warm from the grill with clotted cream. (you can assemble these in advance and just grill before serving.)


Source