Miniature Pecan Tarts

16 2-inch tart shells; unbaked
½ cup granulated sugar
1 cup dark corn syrup
2 tablespoons unsalted butter or margarine
¼ teaspoon sea salt
3 eggs
1 cup Pecan Valley Pecan Pieces
½ teaspoon vanilla extract

1. Preheat oven to 450ºF.
2. Combine sugar, corn syrup, butter, and salt in a saucepan; bring to a boil, stirring constantly. Remove from heat. Break eggs into a medium bowl; remove 1 tablespoon egg white, and set aside. Beat remaining eggs with a fork until well combined. Gradually add hot mixture to beaten eggs, stirring constantly. Stir in pecans and vanilla.
3. Beat reserved egg white until foamy; lightly brush on each side of tart shell. Spoon filling into tart shells, filling ¾ full.
4. Bake in a preheated oven for 5 minutes.
5. Reduce oven temperature to 325ºF
6. Bake 12 minutes or until filling is set.

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