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.
125 g sugar
250 g butter
375 g cake wheat flour
1 egg
2,5 ml vanilla essence
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.
Die deeg was genoeg gewees vir twee terte bakke en nog oor gebly. Ek het net die vulsel dubbel aan gemaak.
Die deeg is ‘n heerlike resep wat ek beslis wees sal gebruik.
Kommentaar en Foto: Marika Tegmann en Zelda Ellis
