Description
Enjoy these delightful Mini Pecan Tarts with a flaky crust and a rich, gooey pecan filling. Perfect for any occasion, these bite-sized treats are sure to impress and satisfy your sweet cravings!
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup unsalted butter, softened
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 1/4 teaspoon vanilla extract
- 1 large egg yolk
- 1 cup pecans, chopped
- 1/2 cup light corn syrup
- 1/2 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- In a large mixing bowl, combine 1 cup of all-purpose flour, 1/4 cup of granulated sugar, and 1/4 teaspoon of salt. Whisk until well mixed.
- Add 1/2 cup of softened unsalted butter and work it into the flour mixture using a pastry cutter or your fingers until it resembles coarse crumbs.
- Mix in 1 large egg yolk and 1/4 teaspoon of vanilla extract until a dough forms. If too dry, add cold water, one teaspoon at a time.
- Wrap the dough in plastic wrap and refrigerate for about 30 minutes.
- In a medium bowl, combine 1 cup of chopped pecans, 1/2 cup of light corn syrup, 1/2 cup of packed brown sugar, 2 large eggs, 1 teaspoon of vanilla extract, and 1/4 teaspoon of salt. Whisk until smooth and set aside.
- After chilling, roll out the dough on a lightly floured surface to about 1/8 inch thick.
- Cut out circles of dough slightly larger than your mini tart pans and press them into the pans, covering the bottom and sides evenly.
- Poke a few holes in the bottom of each shell with a fork to prevent puffing.
- Pour the pecan filling into each tart shell, filling them about 3/4 full.
- Preheat the oven to 350°F (175°C). Place the mini tarts on a baking sheet.
- Bake for 20-25 minutes, or until the filling is set and the crust is lightly golden.
- Let the tarts cool in the pans for about 10 minutes, then transfer to a wire rack to cool completely.
- Dust with powdered sugar before serving. Enjoy as is or with whipped cream or vanilla ice cream.
- Store leftovers in an airtight container at room temperature for up to three days or freeze for later enjoyment.
Notes
- For a richer flavor, consider toasting the pecans before adding them to the filling.
- These tarts can be made ahead of time and stored in the freezer for a quick dessert option.
- Prep Time: 30 minutes
- Cook Time: 25 minutes