Mini Pecan Tarts
Mini Pecan Tarts are an all time holiday favorite. We would make hundreds of them every year for our clients, wrap them up in cute little gift bags and our clients raved. We would make another batch for our annual Christmas Caroling Party each year, and the kids loved them!
If you are a pecan pie fan, you will love these Mini Pecan Tarts, especially during the holidays. They melt right into your mouth and are utterly delicious.
A note about ingredients is in order. This is the ONLY recipe I actually use margarine in. Yes, a special trip to the store is required, I put on a disguise and I have to buy margarine, and corn syrup. Butter will not work, I have tried it many times. As for the corn syrup, you are already eating margarine so why not! I just hush, follow the directions, put margarine and corn syrup in it and enjoy the Mini Pecan Tarts once a year, and get over it!
Tart Ingredients:
- 1/2 cup margarine (not butter or it will flop miserably)
- 1/2 cup white sugar
- 2 egg yolks
- 1 teaspoon almond extract
- 2 cups sifted all-purpose flour
Pecan Filling Ingredients:
- 1/2 cup margarine (not butter or it will flop....sigh)
- 1/2 cup corn syrup (we are using margarine, so why not?)
- 1 cup confectioners' sugar
- 1 teaspoon vanilla
- 1 cup chopped pecans
Directions:
Preheat oven to 400° F (200° C).
In a food processor, mix 1/2 cup margarine (NOT butter) and 1/2 cup sugar till light and creamy. Mix in egg yolks, almond extract, and sifted flour until it makes a nice pastry type of dough.
We have 2 mini muffin pans (remember, we made HUNDREDS of these every Christmas) from Pamered Chef. Just spray mini muffin cups with non-stick spray. Divide dough into little dough balls, about the size of a large cherry....somewhere between a marble and a meatball! Experiment and you will definitely see what size bakes up the best.
Take the little round dough balls and press mixture evenly into tiny muffin cups. We use the Pampered Chef Mini-Tart Shaper.
Bake for 8 to 10 minutes, then cool on wire racks.
To make Filling: In a large saucepan, bring to boil 1/2 cup margarine, corn syrup (don't think about this, just do it!) and confectioner's sugar. Stir and cook for a minute or two. Add splash of vanilla, and stir in chopped pecans, coating thoroughly. If you taste it when it was really hot, you will burn your tongue off. Ask me how I know!
Spoon into mini tart shells and let cool. Serve with a cup of hot tea and enjoy these delightful Mini Pecan Tarts!
TRUE CONFESSIONS! Below is an example of what happens when you use butter. The tarts crumbled miserably, and came apart in pieces as we tried to take them out of the mini tart pan. They tasted fabulous, and we had a ladies dessert to get to, so in a stroke of brilliance (okay, desperate frugality!) I crumbled them more, then drizzled the Pecan Filling mixture over it, then drizzled chocolate over the whole thing! This is it below...and it was scarfed!
Copyright Lisa Baughn at www.ThePrudentwife.com ~
Lisa Baughn shows you how to save time, money and sanity while learning to thrive in the “new economy,” equipping you to get out of debt faster. Creative ideas to live again, nail one debt at a time, revamping your lifestyle and attitude. Enjoy signature how-to videos which explode open easy cooking techniques with simple gourmet meals and maximum nutrition. Thrive in the new economy! Great ideas and tips can be found at her website www.ThePrudentWife.com