Roxy15
New member
Pecan Pie Tarts:
Makes about 22 to 24 tarts.
Filling:
1 cup corn syrup
3/4 cup packed brown sugar
1/4 cup butter
1 tsp. vanilla
2 eggs
Pinch salt
1 1/2 cups toasted pecans, chopped
Toast pecans in skillet until light golden and fragrant. Set aside.
Combine corn syrup and brown sugar in a saucepan. Bring to a boil over medium heat. Simmer for 2 minutes. Add butter and vanilla. Let cool.
In a separate bowl, beat eggs and pinch of salt. Add to the cooled sugar mixture.
Sprinkle bottom of each tart shell with some chopped pecans. Fill with sugar mixture. Sprinkle a few more chopped pecans on top.
If using store bought tart shells, place them on a cookie sheet.
Bake in a preheated 350° oven for 18 to 20 minutes or until golden. Cool on wire rack.
Top with fresh whipped cream when serving.
Makes about 22 to 24 tarts.
Filling:
1 cup corn syrup
3/4 cup packed brown sugar
1/4 cup butter
1 tsp. vanilla
2 eggs
Pinch salt
1 1/2 cups toasted pecans, chopped
Toast pecans in skillet until light golden and fragrant. Set aside.
Combine corn syrup and brown sugar in a saucepan. Bring to a boil over medium heat. Simmer for 2 minutes. Add butter and vanilla. Let cool.
In a separate bowl, beat eggs and pinch of salt. Add to the cooled sugar mixture.
Sprinkle bottom of each tart shell with some chopped pecans. Fill with sugar mixture. Sprinkle a few more chopped pecans on top.
If using store bought tart shells, place them on a cookie sheet.
Bake in a preheated 350° oven for 18 to 20 minutes or until golden. Cool on wire rack.
Top with fresh whipped cream when serving.