Mini Pecan Tarts

Name: Mini Pecan Tarts
Ingredients: 4 ounces (1/2 cup, 1 stick) Unsalted Butter, room temperature; 4 ounces (1/2 of an 8 oz. package) Full-fat Cream Cheese, room temperature; 1 1/2 cup All-Purpose Flour, sifted; 3 tablespoons Unsalted Butter, melted; 3/4 cup Light Brown Sugar, lightly packed; 1 Large Egg, slightly beaten; 1 tablespoon Light Corn Syrup; 1 teaspoon Vanilla Extract; 1 cup Chopped Pecans; Vanilla ice cream or homemade whipped cream

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8Made this recipe

Serves: 12

Prep Time: 30 minutes

Cook Time: 25 minutes

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Ingredients for Crust

4 ounces (1/2 cup, 1 stick) Unsalted Butter, room temperature

4 ounces (1/2 of an 8 oz. package) Full-fat Cream Cheese, room temperature

1 1/2 cup All-Purpose Flour, sifted

Ingredients for Pecan Filling

3 tablespoons Unsalted Butter, melted

3/4 cup Light Brown Sugar, lightly packed

1 Large Egg, slightly beaten

1 tablespoon Light Corn Syrup

1 teaspoon Vanilla Extract

1 cup Chopped Pecans

Ingredients for Garnish

Vanilla ice cream or homemade whipped cream

Preparation

01Adjust the oven rack to the 2nd level position and pre-heat the oven to 350ºF. Generously spray a 12 muffin baking tin with a flour-based baking spray. Set aside.

02 To make the mini pecan tart crust, beat together the butter and cream cheese using either a hand-held mixer or a stand mixer fitted with a paddle attachment on medium-high speed until well blended and creamy.

03Switch the mixer speed to low and add in the all-purpose flour a little at a time until the dough has formed is pulling away from the sides. The dough should also be a little sticky. If it is too sticky for your liking, you can add 1-2 more tablespoons of flour.

04Roll the dough into 12, roughly 1 1/2” size balls, then press each one into the bottom and sides of each muffin cavity. The dough should only come up to half way on the sides. Set the muffin baking tin aside or place in the refrigerator to chill while you make the pecan filling.

05For the pecan filling, add the melted butter, light brown sugar, slightly beaten egg, light corn syrup, and vanilla extract into a medium-size mixing bowl and whisk everything together until smooth. Stir in the chopped pecans with either a spatula or large spoon.

06Using a 1 1/2” cookie scoop, place one scoop of the pie filling in each tart, top with more chopped pecans (optional), and bake for 25 minutes at 350ºF.

07Remove the mini pecan tarts from the oven and allow them to cool in the muffin baking tin for approximately 10 minutes before transferring them to a cooling rack to cool completely. Carefully remove each tart by inserting a small pairing knife down the side of the muffin cavity and gently lift up.

08Garnish with ice cream or homemade whipped cream!