Wednesday, May 18, 2016

Mini Pecan Tarts

Mini Pecan Tarts
2 tablespoons finely ground pecans
1 cup all-purpose flour, plus more for dusting
Pinch salt
2 tablespoon sugar
1 stick unsalted butter, cold and cut into small chunks
1 egg yolk
2 to 3  tablespoons ice water, only if needed

For the filling:
1 1/4  cups pecan coarsely chopped pecans
2 eggs
1/4 cup light brown sugar
1/4 cup sugar
1/4 stick unsalted butter, melted
1 teaspoon pure vanilla extract
1/4 cup honey
pinch salt

Powder Sugar or homemade caramel sauce for drizzle
For the Tart dough:

Preheat oven to 350 degrees F.

In a food processor add all crust ingredients except butter.  Pulse a few times to mix well.   Add the butter and process until the mixture resembles coarse crumbs. Add the egg yolk and process the dough until it comes together.  You might have to add a little ice water to bring dough together.  The dough should stick together when you press with your fingers.  Shape dough into a ball and wrap in clear wrap, place in fridge for 30 minutes to rest the dough.

Use a muffin tin, 12 cup tin.  Spray with nonstick spray.  Lightly flour surface and roll dough out as you would a pie crust.  Use a 3 inch diameter, round cookie cutter.  They should be a little bit larger than the muffin cup.  Press 3 inch round dough disc inside muffin cup. 

For the filling:
In a large mixing bowl, mix the eggs and sugar, combine well. Add in the melted butter, vanilla, syrup and salt until well mixed.  Place the pecans on the bottoms of the tart shells. Pour in the filling. Fill the shells almost to the top.

Bake about 25 to 30 minutes until puffy on top.  Place tarts on cooling rack to cool.  When cool you can remove tarts from muffin tin.

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