Tomorrow's the big day! Who's excited? Who's dreading it? Who's neutral? My family doesn't really do anything special for Thanksgiving so I fit under the neutral category. Honestly though, we basically experience Thanksgiving whenever anybody comes over or we're hosting a dinner party. We just don't know how to keep things simple. Oh, you're passing by to pick something up? Let me make 5 different dishes/desserts and force you to come in and eat all of them. We know no bounds when it comes to food.
So, now you know whose house to come by when you're hungry. We'll make sure you leave satisfied :)
And as for the filling--- one bowl, 6 ingredients, a hand mixer and that's all there is to it. They're all basic ingredients too! Corn syrup is often used in pecan desserts but none of that is necessary here. Are you starting to get a jist of how awesome these tarts are now and why it's illegal to NOT make them for Thanksgiving?
Okay, how about I throw in a more detailed picture. Check.out.that.gooey.filling.
These little tarts might fool you into thinking they've got a crunchy interior, but that's far from the truth. Their inside stays gooey and soft, and paired with their tender, flaky crust, you won't be able to stop popping them in your mouth one after the other! And the best part is that the recipe makes so many so there's enough for you and your crowd!
Like I said, MAKE.THESE. And make sure to come back here after you've recovered from your food comas to tell me how much you
Mini Pecan Tarts
Yield: 48 tarts
Ingredients:
For the dough:
2 cups all-purpose flour
1 cup (16 tablespoons) unsalted butter, cold, cut in pieces
6 oz. cream cheese, cold, cut in pieces
For the filling:
2 eggs, room temperature
1 and 1/2 cups light brown sugar
2 tablespoons unsalted butter, melted
pinch of salt
pinch of vanilla powder (or 1 teaspoon vanilla extract)
1/2 cup pecans, finely chopped
Directions:
In the bowl of a food processor, add flour, butter, and cream cheese. Process until a dough forms and beings to pull away from the sides of the bowl. Remove from the food processor, wrap in plastic wrap, and refrigerate for 1 hour.
Once dough has chilled for 1 hour, remove from the fridge and divide into two balls. Divide each ball into 24 balls.
Take a ball of dough and flatten it out into a disk. Place the disk into one of the cavities of the mini muffin tin and press it onto the bottom and up the sides. Repeat for remaining balls of dough. Transfer the prepared muffin tin into the fridge while you prepare the filling.
Preheat oven to 350 degrees F.
In a medium-sized bowl, using an electric hand mixer, mix together eggs, sugar, butter, salt, vanilla, and pecans until well-combined.
Spoon filling into each of the muffin cups, filling them a little over halfway full. Bake for 13-15 minutes or until filling has set and crust edges are lightly browned.
Cool in tin for 10 minutes, before transferring to a wire rack to cool completely.
From Garnish With Lemon
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