Bakewell Pecan Danish Tartlets

Servings: 
6
Ingredients: 

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

Instructions: 

Preheat oven 190C. Oil a small (6 pc) yorkshire pudding tin. Bake 20 minutes.

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.

Notes: 

Per tartlet: 1.6g carbs if using Splenda, 145 cals, 14.7g fat, 9.7g sat.fat. 3.1g protein. No guarantee as to accuracy of the nutritional values; supplied in good faith.

(This is my own recipe. I have built an Excel spreadsheet to calculate food values.)