The crispy topping, the chunky pecans, the chocolate pecan pie:
Pecan Pie Tarts
One might ask what this japanese born aussie gal is doing, determined to master this i know there are recipes out there that swear by using shortening in pie crusts to make them flaky.
Recipe Summary Pecan Pie Tarts
Miniature pecan pies.Ingredients | Pecan Pie Recipes With Brown Sugar
6 ounces cream cheese
1 cup butter, softened
2 cups all-purpose flour
¼ cup butter, softened
1 ½ cups packed brown sugar
2 eggs
2 teaspoons vanilla extract
1 ¾ cups chopped pecans
Directions
Preheat oven to 325 degrees F (165 degrees C).
Grease 30 tart tins or muffin cups and set aside.
To Make Crust: In a medium mixing bowl cream together cream cheese and 1 cup butter until light and fluffy. Blend in flour, 1/2 cup at a time, forming a smooth dough. Roll into 30 equal balls and press one into each greased tin so it lines the bottom and sides, like a pie crust.
To Make Filling: In a medium mixing bowl cream together 1/4 cup butter and sugar until light and fluffy. Beat in eggs and vanilla until thoroughly blended. Stir in pecans. Fill each lined tin half full. Mixture will rise as it bakes.
Bake in preheated oven for 25 minutes, or until lightly browned. Let cool in tins, then use the end of a table knife to flip each tart out of its tin.
Pecan Pie Recipes With Brown Sugar / 2 cups halved pecans 3 eggs 1/2 cup dark brown sugar 1/2 cup light brown sugar 4 tbsp melted unsalted butter 3/4 cup light corn syrup 1/2 tsp kosher salt 1/2 tsp grated.
