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Pecan Tarts
RECIPE BY: CarrolJ
My sister, Sharon brought a batch of these to my home and in about 2 days the four of us had finished them. Yes they are that good! These have a rich shortbread cookie style crust. The filling is similar in flavor to a traditional pecan pie but not quite as sweet or sticky in texture. They should be baked in 24 regular sized muffin tins. This recipe is a money saver over some other tart recipes since it uses pecan pieces. The smaller pieces of nuts are more attractive on the small little tarts and they give a pecan taste with every bite.
Posted on: Mar 31, 2008
Ingredients
CRUST
- 1 cup of softened butter
- 1 (8 ounce) package of softened cream cheese
- 1/2 cup granulated sugar
- 2 cups white flour
FILLING
- 1 1/3 cups brown sugar
- 2 beaten egg
- 2 tablespoons melted butter
- 1 1/2-1 3/4 cups pecan pieces
Directions
1
CRUST:.2
Blend softened butter, granulated sugar & cream cheese.3
Add flour and cream together.4
Press a small amount of crust mixture onto the sides and bottom of each 'oil sprayed' muffin cup.5
FILLING:.6
Mix brown sugar, beaten eggs, and melted butter together.7
Add the pecan pieces.8
Pour about 1 TSP of filling mixure into each crusted muffin cup.9
Bake 350 degrees for 25-30 minutes.
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Featured Reviews for This Recipe
From: Zenserotonin
On Apr 22, 2008
Dang, that's good. I normally make pecan pie full size when i get the craving but after trying your recipe, i wonder if I'll ever again wait for an hour while it cooks and then 2 hours while it sets and then a full day after that for it to be proper consistency. I mean, so much delay of gratification for what is essentially egg, syrup, nuts and butter. The thing that i like best about this was that they set up in so little time and had a fully developed flavor after short baking time. The only change i made was to sub 1/3 C of brown sugar with 3 tbsp of maple syrup and i added a scant tsp of vanilla extract. Anyway, thanks ever so much...your tarts are lovely.
| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (57g) Recipe makes 24 servings |
||
| Calories 262 | ||
| Calories from Fat 156 | (59%) | |
| Amount Per Serving | %DV | |
| Total Fat 17.3g | 26% | |
| Saturated Fat 8.1g | 40% | |
| Monounsaturated Fat 6.1g | ||
| Polyunsaturated Fat 2.0g | ||
| Trans Fat 0.0g | ||
| Cholesterol 50mg | 16% | |
| Sodium 100mg | 4% | |
| Potassium 100mg | 2% | |
| Total Carbohydrate 25.2g | 8% | |
| Dietary Fiber 0.9g | 3% | |
| Sugars 16.3g | ||
| Protein 3.0g | 6% | |
| Vitamin A 417mcg | 8% | |
| Vitamin B6 0.0mg | 1% | |
| Vitamin B12 0.1mcg | 1% | |
| Vitamin C 0mg | 0% | |
| Vitamin E 0mcg | 1% | |
| Calcium 29mg | 2% | |
| Iron 1mg | 6% | |
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