Description
Enjoy these mini pecan tarts with a buttery crust and a rich, gooey filling, perfect for impressing guests at any gathering.
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
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 large egg, beaten
Instructions
- In a medium mixing bowl, combine flour, granulated sugar, and salt. Whisk until well mixed.
- Add softened butter and blend until the mixture resembles coarse crumbs (about 2-3 minutes).
- Stir in vanilla extract and egg yolk until the dough starts to come together. If too crumbly, add cold water, one teaspoon at a time.
- Shape the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- In a large mixing bowl, combine chopped pecans, corn syrup, brown sugar, vanilla extract, and salt.
- In a separate bowl, beat the egg and then add it to the pecan mixture. Stir until combined and set aside.
- Preheat the oven to 350°F (175°C).
- On a floured surface, roll out the chilled dough to about 1/8-inch thickness.
- Cut out circles (about 3 inches in diameter) using a cookie cutter or glass. You should get about 12-15 circles.
- Press each circle into the cups of a mini muffin tin, ensuring it covers the bottom and sides.
- Fill each tart shell with the pecan filling, leaving a little space at the top.
- Gently tap the muffin tin on the counter to settle the filling and remove air bubbles.
- Bake in the preheated oven for 20-25 minutes, or until the filling is set and the tops are golden brown.
Notes
- Ensure the butter is softened for easy blending.
- You can substitute walnuts for pecans if desired.
- These tarts can be stored in an airtight container for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 25 minutes