Pecan Cinnamon Rolls with Maple Cream Cheese Frosting

Pecan Cinnamon Rolls with Maple Cream Cheese Frosting

Reasons to love these Pecan Cinnamon Rolls

  • Soft and fluffy bread texture
  • Crunchy pecan swirls throughout
  • Gooey caramelised cinnamon sugar filling
  • Topped with maple cream cheese frosting
  • Made using fast action yeast so they’re quicker to make
  • Require a little patience but aren’t complicated
Pecan Cinnamon Rolls

What ingredients are used to make the cinnamon roll dough?

Cinnamon rolls aren’t made with any complicated ingredients, in fact, it’s likely you’ll have most of the ingredients in your cupboard already. Here are the ingredients you will need to make the dough:

  • Strong white bread flour: bread flour is the secret to a fluffy and soft texture.
  • Time Saver Instant Yeast: I love using this type of yeast because it significantly reduces the proving time. I’d recommend Allinson’s Time Saver Yeast packets.
  • Milk: Use full-fat whole milk (blue top if you live in the UK). The milk is heated to 40°C to activate the yeast.
  • Granulated sugar: sugar helps activate the yeast and add a little sweetness.
  • Eggs: 1 whole egg plus an extra egg yolk adds richeness.
  • Unsalted butter: melted butter is added to the dough, giving it it’s signature buttery flavour.
  • Salt: a little salt helps to balance the sweetness from the filling and frosting.
Pecan Cinnamon filling

What equipment do I need?

I used to be put off from making cinnamon rolls because I always assumed you needed fancy equipment and tools. Yes, an electric mixer with a dough hook will help, but it’s not essential. You can bake these pecan cinnamon rolls using these basic tools: 

  • Mixing bowl: used to mix the dough ingredients and for the first prove.
  • Wooden spoon: used to roughly bring the dough together. 
  • Electric mixer with a dough hook OR your hands: used to knead the dough and activate the yeast. The dough will take 8 minutes using a dough hook, or 12 minutes using your hands.
  • Rolling pin: used to roll out the dough.
  • Measuring tape: helpful when rolling out the dough but not essential.
  • Sharp knife: used to slice the rolled dough into cinnamon rolls. 
  • Large baking/roasting tin: used to bake the cinnamon rolls.
  • Greaseproof paper: used to line the baking tin and prevent the cinnamon rolls from sticking to the sides.
  • Not essential but a thermometer is also useful for testing the temperature of the milk.
Cutting the cinnamon rolls

What type of yeast should I use?

There are four types of yeast: Active Dry Yeast, Fresh Yeast, Instant Yeast and Rapid Dry Yeast. If you’re an experienced bread baker you will most likely have your preference, but if you’re a bread newbie like me, I would 100% recommend using Allinson’s Time Saver Instant Yeast for these Pecan Cinnamon Rolls. Here’s why:

  • Pre-measured into easy to use packets
  • There’s no ‘prooving’ required, so you don’t need to wait for it to bubble up
  • Reduces the proving time by 30-60 minutes in total
Cinnamon roll dough

What does ‘prove’ mean?

This is where the dough is left in a warm place to rest and rise before shaping and then again before baking. During this rest period, yeast ferments the dough and produces gases, causing the dough to rise. 

How many times do I need to prove the dough?

For this pecan cinnamon roll there are two proving stages:

  • First prove: this takes place before the dough is rolled out and shaped into rolls.
  • Second prove: this takes place once the dough is shaped into rolls and before they’re put in the oven.

Below you can see the size difference the second prove made to the shaped cinnamon rolls.

Why didn’t my dough rise?

There are a number of reasons why this could have happened:

  • Check the sell by date on the yeast packet. Allinson’s Time Saver Yeast tends to have a longer shelf life than fresh active yeasts, but it could be the case that if the yeast is too old it won’t work its rising magic. 
  • The milk was too hot or too cold. I know, tricky right! Too hot and the milk will kill the yeast, too cold and it won’t have the heat it needs to bloom. Next time, use a thermometer to make sure the milk temperature is exactly 40°C/110°F.
  • Your mixing bowl was too small. The dough needs plenty of space and room to grow. If the mixing bowl is too small it will tear the dough and stop it from rising. 
  • The dough didn’t rise in a warm place. Yeast loves to be warm and cosy, so avoid placing it in a cold spot or where there could be a cold draft coming through. You need to let the dough in the warmest part of your home. This could be in the bathroom, by the radiator, next to your computer, or in a proving drawer if you’re lucky enough to have one! Find the perfect place and call it your proving spot for here on out
Pecan Cinnamon Rolls with Maple Cream Cheese Frosting

How to freeze pecan cinnamon rolls

Want to save some for later? Or, worried you won’t be able to resist eating them all!? Here are two freezing options:

  1. Freeze before baking: after the first prove, roll the dough up with the filling and slice the cinnamon rolls. Then either wrap individually in clingfilm or place in a baking tin and cover with clingfilm, then place in the freezer. When you’re ready to bake, let the dough defrost in the fridge, then continue with the normal process… second prove, bake and frost! 
  2. Freeze after baking either plain or frosted: first let the pecan cinnamon rolls cool to room temp. Then wrap individually with clingfilm or cover the baking tin, and place in the freezer. When you’re ready to eat them, defrost in the fridge, then bake at 170°C (fan oven) for 10 minutes so they’re fresh and warm. 

6 tips for making pecan cinnamon rolls

  1. Be careful not to overheat the milk. Yeast is very particular when it comes to temperature. It’s a living thing and is killed off at temperatures higher than 60°C/140°F. The ideal temperature for your milk is 40°C/110°F. The best way to test the temperature is to use a thermometer like this one. You can pick one up for a couple of pounds and will be surprised how often you will end up using it for things like caramel, jam and bread. Alternatively, test the temperature by dipping your finger into the milk, it should feel like warm bath water and shouldn’t be too hot to touch. 
  2. If the dough is sticky, add 1 tbsp more flour. The dough should be smooth and springy to the touch. If it feels wet and is sticking to your mixing bowl of hands, add 1 tbsp more flour to bring it together. 
  3. Yeast loves to be warm. Help to dough rise by laying a warm tea-towel over the mixing bowl and then place it in the warmest space in your home. I leave the dough to prove on a shelf above a radiator in my home. 
  4. Take before and after photos during the proving process. You want to dough to double in size during the proving process, so taking a photo before you leave the dough to prove, and then an after photo once the proving time is up, will help you judge the difference in the size. I love sharing the before and after snaps on my Stories too, it’s so satisfying seeing the difference.
  5. Rub the butter and cinnamon sugar into the dough. This may be a little messy but it’s important to make sure the filling is worked into the dough and is well combined. Not only will this improve the appearance of the cinnamon rolls, but also the flavour will be more buttery and the texture more soft. 
  6. Roll the dough really tight. This will make sure the cinnamon rolls hold their shape and have that signature swirl when you slice them. 

Pecan Cinnamon Rolls with Maple Cream Cheese Frosting

Soft and fluffy Pecan Cinnamon Rolls topped with maple cream cheese frosting. Warming flavours and a buttery texture, these cinnamon rolls are simply irresistible!
Prep Time 40 mins
Cook Time 20 mins
Proving Time 1 hr 30 mins
Total Time 2 hrs 30 mins
Course Breakfast, Dessert
Cuisine Baking
Servings 8 Rolls


For the dough

  • 180 ml Full-fat milk
  • 1 packet Allinson's Time Saver Yeast
  • 50 g Granulated sugar
  • 1 medium Egg at room temperature
  • 1 medium Egg yolk at room temperature
  • 60 g Unsalted butter melted and cooled
  • 460 g Strong white bread flour plus more for dusting
  • 1 tsp Salt

For the cinnamon sugar filling

  • 60 g Unsalted butter soft at room temperature
  • 130 g Light brown sugar
  • 3 tsp Cinnamon
  • 1 large Orange Zest only
  • 100 g Pecans roughly chopped

For the maple cream cheese frosting

  • 100 g Unsalted butter soft, at room temperature
  • 200 g Icing sugar
  • 100 g Full-fat cream cheese cold from the fridge
  • 3 tsp Maple syrup
  • 3 tsp Fresh orange juice use the same orange that was zested for the filling


Start by getting everything prepped

  • Place a tea towel on a radiator to warm up ready for the proving stage.
  • Gather all your ingredients and prep them accordingly e.g. melt the butter for the dough, chop the pecans for the filling etc.
  • Line a large baking tin with greaseproof paper. Depending on the shape and size of your baking tin, you should be able to fit 8-10 cinnamon rolls inside. The baking tin I used was a white ceramic roasting tin that is 12×8 inches in size.

Now make the dough

  • Measure the milk into a jug or bowl and microwave for roughly 40-60 seconds. The milk needs to be 40°C/110°F to properly activate the yeast. No thermometer? No problem. Test the temperature by dipping your finger into the milk, it should feel like warm bathwater.
  • Pour the warm milk into a large bowl of an electric mixer. Haven't got an electric mixer? Just use a normal large mixing bowl.
  • Sprinkle the yeast on top of the milk and let it rest for 1 minute.
  • Add the melted butter, sugar, whole egg and egg yolk. Use a wooden spoon to mix the ingredients together.
  • Now add the white bread flour and salt. Use your wooden spoon to work the mixture into a rough dough.
  • Attach a dough hook and your mixing bowl to your electric mixer. Turn the speed up to medium and knead the dough for 8 minutes. No electric mixer? Just tip the dough onto a floured surface and knead by hand for 10 minutes instead. The dough should be smooth and springy to the touch.
  • Lift the dough out and lightly brush the inside of the bowl with oil. Place back inside and cover with clingfilm and a warm towel.
  • Place the bowl in a warm part of your home (I put mine next to a radiator) and leave to prove for roughly 45-60 minutes until the dough has doubled in size.

Roll the dough out

  • Once the dough has doubled in size, it's time to roll it out.
  • Lightly flour a worktop and rolling pin. Roll the dough out into a 14×9 inch rectangle.

Add the filling

  • Use your hands to rub the softened butter into the dough, leaving a 1 cm margin around the edge of the dough.
  • Stir the light brown sugar, cinnamon and orange zest together in a bowl. Scatter it on top and again use your hands to rub it into the dough.
  • Scatter over the chopped pecans and lightly press them into the dough.

Roll the dough up

  • Starting from the 9inch edge, tightly roll up the dough into a log shape.
  • Use your hands to squish the sides together so the roll is compact.
  • Use a sharp knife to cut off roughly 1-inch of excess dough from each end. The ends tend not to have as much filling or be as neat.
  • Now cut the roll into 1-inch sections, you should get between 8-10 cinnamon rolls in total.
  • Place the cinnamon rolls in your lined baking tin. Depending on the shape and size of your baking tin, you should be able to fit 8-10 cinnamon rolls inside*. Remember they will need space to rise during the second proving stage.
  • Cover the baking tin with cling film and a warm towel, and leave to prove for another 30 minutes. They should double in size again.
  • Meanwhile pre-heat your oven to 170°C/350°F (fan assisted).

Bake the cinnamon rolls

  • Bake in the centre of your oven for 20-25 minutes until slightly golden brown around the edges. It's best to underbake cinnamon rolls so they're still soft and fluffy inside. Remove and leave to cool for 10 minutes.

Final step… the cream cheese frosting!

  • In a large bowl, beat the butter until soft, pale in colour and lump-free.
  • Sift in the icing sugar, add the maple syrup and orange juice. Beat until smooth and combined.
  • Mix in the cream cheese until the frosting is smooth.
  • Spread the frosting over the cinnamon rolls and tuck in straight away**. Enjoy!


*Leftover cinnamon rolls? Check out the ‘How to freeze cinnamon rolls’ section in the main blog post.
**Cinnamon rolls are best when they’re fresh and warm from the oven. If you have leftovers you can freeze them (see notes in the main blog post) or store them in the fridge for up to 2 days. 
Keyword Bread flour, Butter, Caster sugar, Chocolate orange, Cinnamon rolls, Eggs, Maple syrup, Pecans

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White Chocolate Raspberry Cheesecakes

You only need 7 ingredients and 20 minutes to whip up these delicious White Chocolate Raspberry Cheesecakes. This recipe makes enough for 2 generously sized cheesecake pots, perfect for treating your loved one or your bestie to a scrumptious dessert!

White chocolate raspberry cheesecakes

Reasons to love these White Chocolate Raspberry Cheesecakes

  • Go from mixing bowl to first bite in less than 20 minutes
  • This recipe makes enough for 2 cheesecake pots. It’s the perfect date night dessert
  • Raspberry and white chocolate are a match made in flavour heaven
  • No skills needed, this is a fool-proof recipe
White chocolate raspberry cheesecakes

Let’s talk flavours & textures

These White Chocolate Raspberry Cheesecakes are full-on flavour and have lovely contrasting textures. Let’s break down the layers:

  • Buttery biscuit crumbs. Crushed digestive biscuits are mixed with a little melted butter to make a delicious crunchy biscuit layer.
  • Smooth white chocolate cheesecake. The cheesecake mixture is sweet but not too sweet, with a beautifully smooth and creamy texture. Use high-quality white chocolate for the best results, I’d recommend Menier Swiss White Chocolate.
  • Fresh juicy raspberries. The cheesecakes have a middle layer of tart, sweet raspberries. If you’ve not experienced raspberry and white chocolate together before, you are in for the biggest treat! It’s a match made in heaven.

How to Make White Chocolate Raspberry Cheesecakes

This recipe could not be easier, there’s just a few simple steps to follow:

  1. Make the biscuit crumbs. Bash up the biscuits and mix with melted butter.
  2. Whip up the cheesecake. Let the white chocolate cool down before adding it to the cheesecake mixture. If it’s too warm, the mixture is likely to seize up and turn lumpy.
  3. Assemble the cheesecakes. Biscuit crumbs, cheesecake mixture, raspberries…in that order. The pots I used were tall enough to layer the ingredients twice.
  4. Decorate. I topped the cheesecakes with a square of white chocolate and a couple of fresh raspberries.
White chocolate raspberry cheesecakes

Can I use milk chocolate instead?

Yes! Raspberry and milk chocolate taste equally as amazing together.

Swap 50g white chocolate with 50g milk chocolate and increase the icing sugar to 75g. You can also swap raspberries with any other type of berry 😍

White Chocolate Raspberry Cheesecakes

You only need 7 ingredients and 20 minutes to whip up these delicious White Chocolate Raspberry Cheesecakes. The recipe makes enough for 2 generously sized cheesecake pots, perfect for treating your loved one or your bestie to a scrumptious dessert!
Prep Time 20 mins
Total Time 20 mins
Course Dessert
Cuisine Baking
Servings 2


  • 80 g Digestive biscuits
  • 40 g Unsalted butter
  • 150 g Full-fat cream cheese I use Philadelphia
  • 75 ml Double cream
  • 50 g Icing sugar
  • 50 g White chocolate
  • 50 g Fresh raspberries


Make the biscuit mixture

  • Use a rolling pin to bash the digestive biscuits into fine crumbs.
  • Melt the butter in the microwave and add to the biscuit crumbs. Mix together and set aside for now.

Make the white chocolate cheesecake

  • Melt the white chocolate for 30 seconds in the microwave until smooth. Set aside and leave to cool.
  • In a separate bowl, mix together the cream cheese and icing sugar until smooth.
  • Now pour in the cooled white chocolate and fold together until combined.
  • Add the double cream and whisk together until the cheesecake mixture thickens and is fully combined.

Layer the cheesecakes

  • Spoon half of the biscuit mixture into the base of two dessert pots or ramekins. Top with half of the cheesecake mixture. Then place half of the raspberries on top.
  • Repeat the above step using the leftover biscuit and cheesecake mixtures, layering up the ingredients. 
  • Finish by placing a couple of raspberries and a square of white chocolate on top. Serve and enjoy!


Store the white chocolate raspberry cheesecakes in the fridge for up to 2 days. 
Keyword biscuit, Cheesecake, Raspberries, White chocolate

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Lemon & Ginger Meringue Tartlets

Made using my cheat’s pastry, these Lemon & Ginger Meringue Tartlets are super easy to make, zingy in flavour and buttery in texture.
Lemon & Ginger Meringue Tartlets

What makes this recipe so easy?

  • My cheat’s pastry recipe. Buttery in flavour and crumbly in texture, my cheat’s pastry recipe will save you time and effort. No chilling, rolling or even blind-baking required! Just mix up the ingredients and use your hands to push it out into the tart tins.
  • Shop-bought lemon curd. Although homemade lemon curd isn’t difficult, I wanted this recipe to be super speedy so have used shop-bought. Just make sure you choose a good quality one, trust me it’ll be worth the extra pennies.
  • You don’t have to pipe the meringue. Instead of using a piping bag, you can simply spoon the meringue on top of the lemon tarts. Use the back of the spoon to make soft swirls.
Lemon & Ginger Meringue Tartlets

Recipe success tips for baking these Lemon & Ginger Meringue Tartlets

  1. Use the right-sized tartlet tins. The tartlet tins I used were loose-bottomed and 7cm in diameter, so pretty minature. If you use the same size you will be able to make 5 tartlets from this recipe. Don’t worry if your tins are slightly bigger, the recipe will still work just fine but you’ll just make a smaller batch.
  1. Make sure the pastry isn’t too thick. When you press the pastry out into the tartlet tins make sure it’s not too thick as it will puff up in the oven.
  1. How to test if the meringue is the correct consistency.
    • You want to reach the ‘stiff-peak stage’. Lift up your electric mixer, if the meringue stands up, hold’s it’s shape and doesn’t fall over on itself, then it’s ready.
    • Rub a pinch of meringue between your fingers, it should be smooth and not grainy.
Lemon & Ginger Meringue Tartlets

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Recipe: Lemon & Ginger Meringue Tartlets (makes 5)


For the pastry tartlets:

  • 80g unsalted butter
  • 100g white spelt flour or plain flour
  • 30g icing sugar
  • 1 teaspoon ground ginger
  • Pinch of salt
  • ½ teaspoon vanilla extract

For the filling:

1 jar of good quality lemon curd (either shop-bought or homemade)

For the meringue topping:

  • 1 medium egg white
  • 50g white caster sugar
  • ¼ teaspoon white wine vinegar
  • ¼ teaspoon vanilla extract


Start by making the pastry tartlets

  1. Preheat oven to 180°C / 350°F / Gas mark 4.
  2. Lightly grease 5 tartlet tins (preferably loose-bottomed) with a bit of butter or cooking spray.
  3. Melt the butter in a small saucepan (or in the microwave) until it turns to liquid. Set aside to cool for 5 minutes.
  4. Meanwhile combine the flour, icing sugar, salt and ground ginger in a medium-sized bowl and stir together.
  5. Pour the melted butter into the dry ingredients and add the vanilla extract. Stir until all the ingredients come together to make a pastry dough.
  6. Divide the dough into 5, and press it into the base and sides of each tart tin. Prick the base of each all over using a fork.
  7. Bake for 10-12 minutes until golden. If the pastry has puffed up, use the back of a teaspoon to gently press it down whilst still warm.
  8. Leave the tartlets to cool at room temperature for 10 minutes.

Now fill the tarts

  1. Fill each tartlet to the top with lemon curd (roughly 2 heaped teaspoons per tartlet).
  2. Now leave the tartlets to cool completely at room temperature.

Meanwhile, make the meringue

  1. Crack the egg white into a medium-sized bowl. Whisk with an electric whisk for 3 minutes until bright white and thick.
  2. Now add the white wine vinegar, vanilla extract and half the caster sugar. Whisk until combined.
  3. Add the remaining caster sugar and whisk for 6 minutes until glossy white and the meringue is thick and holds its shape.
  4. Either spoon the meringue on top of the lemon curd or fit a piping bag with a small star nozzle and pipe meringue kisses around the edge.
  5. Lightly toast the meringue under a preheated grill for approx. 1 minute. Watch the whole time as they can burn very quickly.
  6. Leave to cool completely before carefully removing the tartlets from the tins.
  7. Serve with fresh berries and cream.

Your Lemon & Ginger Meringue Tartlets will keep in the fridge, in an airtight container, for up to 2 days.

Easy Pecan Pie

Cosy, comforting and full of warming spices, this easy Pecan Pie recipe is the perfect wintery dessert. Serve warm with a scoop of salted caramel ice cream for extra indulgence!

Easy Pecan pie

3 reasons to love this Easy Pecan Pie Recipe

  1. The ‘pastry’ couldn’t be easier. It’s made using my shortbread ‘pastry’ recipe, instead of a traditional shortcrust pastry. There’s no kneading, chilling or rolling required, believe me when I say it’s as easy as pie to make 😉
  2. The filling is flavoured with cinnamon. This time of year I turn into a total cinnamon nut, I put it in everything! Adding a teaspoon of cinnamon to the filling really does enhance the flavour and adds a lovely warming spice.
  3. I’ve added an extra ingredient…white chocolate chunks! Not your typical Pecan Pie filling but I love the combination of white chocolate, pecans and cinnamon.
Pecan pie

How do I make the shortbread ‘pastry’?

Okay so I’ll let you in on a secret…making pastry from scratch is just not my thing. If there is a shortcut or a workaround, I’ll take it! This easy Pecan Pie is made using my shortbread ‘pastry’ that takes a matter of minutes to make. It’s buttery and flaky but still holds the filling perfectly. Here’s how to make it:

  1. Mix together the ingredients. Melted butter is stirred into the dry ingredients to make the dough.
  2. Press out into the tart tin. Use your hands to push the dough into the base and sides of the tin.
  3. Bake until golden. Prick the base all over with a fork and bake for 15 minutes until golden.

Top tip: If the pastry has puffed up in the oven, just use the back of a spoon to gently press it down.

pastry case

What’s in the pecan pie filling?

Traditional pecan pie has 5 staple ingredients, but I’ve added 2 extras to make this recipe super special!

  1. Pecans. The star of the show! Chopped pecans are baked inside the filling and whole pecans are used to decorate the top.
  2. Unsalted butter. Gives the filling a buttery delicious flavour.
  3. Light brown sugar. The natural caramel flavour of light brown sugar pairs beautifully with the pecans.
  4. Golden syrup. Sweetens the filling and gives it that signature sticky texture.
  5. Eggs. Binds the filling together.
  6. Cinnamon. My secret ingredient. Cinnamon adds a warming spice throughout.
  7. White chocolate chunks (optional). Another secret ingredient, I love the extra layer of flavour and texture they add.
Easy pecan pie

Equipment & ingredients used for this recipe

Easy Pecan Pie

Cosy, comforting and full of warming spices, this easy Pecan Pie recipe is the perfect wintery dessert. Serve warm with a scoop of salted caramel ice cream for extra indulgence!
Prep Time 15 mins
Cook Time 1 hr
Total Time 1 hr 15 mins
Course Dessert
Cuisine Baking
Servings 8


For the shortbread pastry

  • 200 g Plain flour swap for gluten-free plain white flour to make this recipe gluten-free
  • 50 g Icing sugar
  • 0.25 tsp Salt
  • 150 g Unsalted butter melted and cooled
  • 1 tsp Vanilla extract

For the pecan filling

  • 25 g Unsalted butter
  • 50 g Golden syrup
  • 75 g Light brown sugar
  • 2 tsp Cinnamon
  • 2 large Eggs
  • 150 g Pecans
  • 75 g White chocolate chunks optional


Start by making the pastry case

  • Preheat oven to 160°C (fan oven).
  • Lightly grease a 9-inch round tart tin (preferably loose-bottom) with a bit of butter.
  • In a large bowl stir the flour, icing sugar and salt together.
  • Add the melted butter and vanilla extract, and stir together until the mixture comes together to make a pastry dough.
  • Press the pastry dough out in the bottom and sides of the tart tin and prick the base all over with a fork.
  • Bake for 18-20 minutes until light golden brown. If the pastry has puffed up, use the back of a spoon to gently press it down to create enough of a dip for the filling.

Now make the pecan filling

  • Melt the butter, sugar and golden syrup and cinnamon together in a small saucepan set over a low heat. Set aside to cool for 10 minutes.
  • In a separate large bowl whisk the eggs together.
  • Pour the melted ingredients into the whisked eggs and stir everything together until combined.
  • Roughly chop up the pecans (saving 8 whole ones for later) and add these to the bowl along with the white chocolate chunks. Mix everything together.
  • Pour the mixture into the pastry case and arrange the whole pecans on top around the edge.
  • Bake for 20 minutes at 160°C, then reduce the temperature to 140°C and bake for a further 10 minutes or until the filling has set on the outside but is still slightly wobbly in the middle. If you find that pastry is browning too much, carefully place a piece of foil over the tin.
  • Leave to cool down for 30 minutes or so, before slicing and serving with ice-cream.


Store your Pecan Pie in the fridge, wrapped in foil, for up to 3 days.
Keyword Butter, Cinnamon, Eggs, Golden syrup, Icing sugar, Light brown sugar, Pecans, Plain flour

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Millionaire’s Salted Caramel Tart

Are you a fan of rich and indulgent desserts? If the answer is yes, then this Millionaire’s Salted Caramel Tart is the recipe for you!

The base of the tart is made using a shortbread dough, which is slightly different from traditional shortcrust. There’s no chilling, no kneading, no rolling or blind baking required, believe me when I say it’s as easy as pie to make! Once baked, the texture of the crust is very tender, almost like a shortbread cookie, which is a lovely nod to the classic millionaire’s traybake slice.

The shortbread crust is then filled with a layer of homemade salted caramel and topped with a layer of milk and dark chocolate ganache (I use both types of chocolate so it’s not too bitter). The final touches are a drizzle of salted caramel and sprinkle of sea salt flakes.

I was super happy to find a pot of Anglesey sea salt in the shops because it’s where my husband and I tied the knot last year! Millionaire’s salted caramel tart will now be another lovely reminder of our amazing wedding day.

Slice of millionaire's salted caramel tart
Millionaire's salted caramel tart cut into slices

Ingredients (makes a 9 inch tart / 10 slices)

For the shortbread crust:
200g plain flour
45 grams icing sugar
1/4 teaspoon salt
165g unsalted butter
3/4 teaspoon vanilla extract

For the salted caramel:
50g unsalted butter
50g light muscovado sugar
1 can (397g) of condensed milk
1/2 teaspoon salt

For the chocolate filling:
75g good quality 70% dark chocolate
75g good quality milk chocolate
25g butter
150ml double cream

Optional decoration:
Sea salt flakes


Preheat oven to 180°C. Lightly grease a 8-inch tart tin (preferably with a removable bottom) with a bit of butter.

Start with the shortbread crust. Combine the flour, icing sugar, and salt in a small bowl and mix together. Melt the butter in a small saucepan (or in the microwave) until liquid. Pour into the dry ingredients and add the vanilla extract. Stir until all the ingredients come together to make a dough.

Press the dough evenly along the bottom and sides of the tart tin. Place the tart tin on a baking tray and bake for 15-18 minutes until golden brown. Remove and set aside to cool.

Now make the salted caramel. Heat the sugar and butter in a medium sized saucepan until melted. Pour in the condensed milk and bring to a rapid boil, stirring continuously for about 5 minutes until the mixture has thickened and is turns golden in colour. Stir in the salt and set aside to cool for 10 minutes.

Pour the salted caramel into the tart crust (saving 1-2 tablespoons to decorate with later) and spread it out into an even layer. Put the tart in the fridge to set.

Meanwhile, make the chocolate filling. Chop the chocolate and butter up into small pieces and place in a bowl. Pour the cream into a small saucepan and slowly bring to a boil on a low heat whilst stir occasionally. Once the cream has started to boil, pour it over the chopped chocolate and butter. Leave for 30 seconds and then slowly stir until everything has melted and the mixture is smooth.

Take the tart out of the fridge. Pour the chocolate filling on top of the caramel and spread it out into an even layer. Put the tart back in the fridge to set for two hours or overnight.

Now for the final touches! Drizzle the leftover caramel on top of the tart and sprinkle with sea salt. The tart is best served at room temperature and will keep in the fridge for up to 3 days.