Recipe: Pecan Tarts
This recipe comes from our test kitchen manager's mom, who makes them every year around the holidays. It's a good thing the recipe yields 48 mini tarts, because it's impossible to just eat one!
- 1 cup unsalted butter
- 6 oz. cream cheese, softened
- 2 cups flour
- pinch of salt
- 1 cup chopped pecans, plus 48 pecan halves for topping
- 3 eggs, beaten
- 1 cup packed dark brown sugar
- 3/4 cup light corn syrup
- 2 Tbsp. unsalted butter, melted
- 1 tsp. Madagascar vanilla extract
- 1 tsp. Baking Spice
This recipe yields enough crust and filling for 48 tarts using 2 mini muffin pans, each with 24 muffin cups. You can make 24 larger tarts using 2 regular muffin pans, each with 12 muffin cups.
For crust: Use an electric mixer to beat butter and cream cheese until smooth. Add flour and salt and mix until combined. Shape dough into a disc and wrap it with plastic wrap. Refrigerate for at least an hour. Once chilled, take 1-inch balls of dough and press them evenly into the muffin cups to form a shell; dough should form a small lip above the muffin cup. Set pastry lined muffin cups back in the refrigerator to chill while you prepare filling ingredients.
For filling: Preheat oven to 350 degrees. Divide chopped pecans evenly among the bottom of each pastry lined muffin cup. Whisk eggs with remaining ingredients. Pour egg mixture into muffin cups over pecans; cups should be almost full. Top each with a pecan half. Bake for about 30 min. or until filling is puffed and slightly set. Some filling may bubble over the pastry shell, that is normal. Let cool completely before removing from muffin cups and serving.
Change things up for your holiday cookie exchange with these mini tarts. If any of the tarts turn out messy (e.g. bubble over the muffin cup or crumble when they come out of the muffin pan) just throw them over ice cream!