Maple and pecan brûlée tart

Method Print recipe

1. Arran Dairies Blackthorn Salted Caramel Ice Cream
2. Reserve 15 pecan nuts for garnish.
3. Roughly chop the remaining pecans and place them in a pan with 50 ml of maple syrup. Cook gently until the syrup has reduced and the pecans are sticky and well coated.
4. Divide the sticky pecans evenly between the tart cases.
5. Pour the warm brûlée mixture into the tart cases, filling them to the top. Allow to cool, then refrigerate until fully set.
6. Sprinkle an even layer of Demerara sugar over each tart and caramelise with a blowtorch until golden and crisp.
7. Garnish each tart with the reserved pecans.
8. Serve with a scoop of Arran Dairies Blackthorn Salted Caramel Ice Cream and finish with a drizzle of the remaining maple syrup.