Receta Mini Pecan Tarts (with tips for preparation)
On Friday of this week we are having a small party – desserts and coffee (though actually we’ve more red wine drinkers than coffee drinkers). I finalized the menu and shopped on Monday and then began the baking. Yesterday was peanut butter chocolate kiss cookies and simple sugar cookies (Alton Brown) that will be filled with raspberry jam and dusted with powdered sugar (a multi step cookie creation based on what I have in mind). Today… mini pecan tarts and peanut butter fudge (also Alton Brown).
Not long ago someone asked me if baking for a party was burdensome. No, not at all. I truly enjoy baking, not only at holidays, but anytime, and thus creating the baked goods for Friday’s Advent party is wonderfully relaxing. I do a little bit each day, plus Ken does so much to help and to cook (he made peanut butter fudge this evening) and thus it’s not nearly difficult as it might seem. The key really: Plan the work, work the plan.
The pecan tarts weren’t difficult at all, and I can’t wait to make them again. I’m eager not because we’ve already eaten them all, but because now I know a few tricks that I wish I had known before beginning.
Tip 1: Use enough dough that it can be pushed into the mini tart/muffin pan and up the sides so that there is just a little bit of a lip sticking up above the rim of the individual ‘cup.’
Tip 2: Don’t push your finger down into the dough and let it touch the bottom of the ‘cup' as doing so leaves a place thin enough for the filling to touch the metal pan and stick, making it nearly impossible to remove the tartlet from the pan.
Tip 3: When filling the tarts, don’t over fill. When the filling overflows the crust and touches the metal pan it sticks and a sticky tart is difficult to get out of the pan.
Tip 4: To remove the tarts from the pan, allow them to cool about 15-20 minutes, then gently turn the pan over and tap it gently on counter/cutting board. The tarts that aren’t stuck (see tip 3) will come out nicely.
Tip 5: Save any ugly tarts or tarts that did stick. Put them in a dish and pour cream over them. Saved!
- Here is the recipe I used for the tarts (tartlets). It’s adapted from the pecan tart recipe at cooks.com
- PECAN TARTS
- TARTS
- 2 sticks butter softened to room temperature
- 6 oz. cream cheese, softened
- 2 c. plain flour
- Mix thoroughly; put in refrigerator to cool. Once cooled, shape into balls about 1 inch diameter.
- FILLING
- 2 eggs
- 1 1/2 c. brown sugar
- Dash salt
- 2 tbsp. softened butter
- 1 1/2 - 2 tsp. vanilla
- 1 c. chopped pecans
Combine all ingredients, except pecans. Beat until smooth. Spread crust balls into tart muffin tins. Drop half the pecans into tins. Add filling, almost to top. Drop remaining pecans on top. Bake 25 minutes (325 degrees). Makes 36 tarts.
This recipe also multiplies easily. I made a recipe and a half and will likely make a double batch next time.
I will likely serve them with regular cream and/or lightly sweetened whipped cream, though I can envision a few near a cookie plate as a two bite delight.
~Enjoy!