Pecan Pie Tarts

Satisfy your sweet tooth this season with you very own homemade mini-pecan pie tarts overloaded with healthy nuts and a delicious mixture of brown sugar, butter, eggs and vanilla - Yum!

Ingredients

  • For the tart crust:  ·   
  • Brown Sugar  ·  1/2 cup 
  • Butter, softened  ·  3/4 cup 
  • Flour  ·  2 cups 
  • Salt  ·  1/2 teaspoon 
  • Egg Yolk  ·  1 
  • Baking Powder  ·  1 teaspoon 
  • Herbie's Cassia Bark (ground)  ·  1 teaspoon 
  •  ·   
  • For the Pecan Filling:  ·   
  • Pecans, chopped  ·  2 cups 
  • Brown Sugar  ·  1 cup 
  • Williamson Wines Pecan Honey Mustard  ·  1/3 cup 
  • Heavy Cream  ·  2 tablespoons 
  • Butter, cubed  ·  1/2 cup 
  • Herbie's Vanilla Extract  ·  1 teaspoon 

Instructions


Watch Chef Tommy Prepare this Recipe . . .

Pre heat your oven to 350 degrees.

For the tart crust: Add the softened butter to a stand mixer with the brown sugar. Mix on medium high until the ingredients are well incorporated. Pause the machine, scrape down the sides and add the egg yolk. Continue to mix. Then scrape the sides again. Next, add the salt, baking powder, and Herbie's Cassia. Mix until well incorporated. Then while the mixer is on slowly add the flour 1/2 cup at a time until the "dough" begins to pull away from the sides. Turn the mixer off and reserve.

For the Pecan Filling: Heat the butter in a sauce pot or large saute pan over medium heat until the butter has completely melted. Continue to cook the butter until it begins to brown but make sure not to burn! Then add the brown sugar and dissolve into the mixture completely. Then remove the pot/pan from the heat and stir in the pecans, Williamson Wines Pecan Honey Mustard, heavy cream, and Herbie's Vanilla Extract. Allow the mixture to cool for 5 minutes.

Spray 2 standard sized muffin tins with cooking spray. Line each cavity with the tart dough so that each tart is about 1/2 inch thick on the bottom and 1/4 inch thick on the sides (remember these do no need to be perfect!) Then take the Pecan filling and fill each tart to the top (there should be enough dough and filling to make 24 tarts).

Place in your pre heated oven and bake for 12min. or until the tart crust is perfectly golden brown and delicious. Remove from the oven and let cook for 20 minutes. Remove the tarts from the pan and serve immediately! Always enjoy with a glass of Williamson Wines Indulge Cabernet Sauvignon!

Tommy's Tips:
Want to serve these tarts as smaller squares instead of large muffin sized tarts? Simply line a pre oiled cookie sheet or baking dish with the tart crust so that the crust goes all the way to the edge and is about a 1/4 inch thick all around. Then spread the pecan filling on top and follow the rest of the direction accordingly. Let the large tart cool and cut into small squares or rectangles!