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Bakewell Pecan Danish Tartlets




50g butter, melted
75g ground almonds
10g granulated sweetener (e.g. Hermoseta or Splenda)
1/2 tsp almond essence
1 egg
24 (approx) pecan halves to top


Preheat oven 190C. Oil a small (6 pc) yorkshire pudding tin.

1. Melt butter & mix well with almonds, sweetener and almond essence.
2. Allow to cool before adding egg. Mix well.
3. Spoon mixture into pudding tin and smooth tops.
4. Press 3 to 4 pecan halves on top of each tartlet.
5. Bake 20 minutes - do not overbake or they dry out.


Per tartlet:
1.6g carbs if using Splenda
145 cals
14.7g total fat
9.7g saturated fat
3.1g protein.

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