Reminiscent of pecan pie or treacle tart, these rich and irresistible treats will appeal to those with a real sweet tooth.

Ingredients: (Makes 18)

• 1 recipe basic crust
• 2 large eggs
• 85 g/3 oz unsalted butter, softened
• 170 g/6 oz light brown sugar
• 60 ml/4 tablespoons single cream
• 1 teaspoon vanilla essence

Method:

Preheat the oven to 190°C/375°F/Gas mark 5. On lightly floured surface, roll out half the quantity (one disc) of pastry dough. Using a 7.5-cm (3-inches) round cutter, cut out circles of pastry. Gently push the circles into the cups of a 12-cup muffin tin.

Collect the scraps, roll out and repeat. Roll out the second disc of pastry dough. Each disc should yield 9 tartlet shells, but if you prefer a thick crust, make fewer (6 per disc).

Whisk the eggs in a heavy-based saucepan. Whisk in the butter, sugar and cream. Place the saucepan over low heat and bring the mixture to the boil, whisking constantly.

When the mixture reaches the boiling point, remove from the heat. Stir in the vanilla.

Spoon the mixture into the tartlet shells so each one is 2/3 full and bake for 20 minutes, or until the filling is set and the crusts are golden brown. Transfer to a wire rack to cool. To remove the tartlets from the tin, gently slide a knife down the side of each tartlet and ease out.