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Jacob Kay's Mini Pecan Tarts

Mini Pecan Tarts Jacob Kay
Mini Tarts with Cinnamon-Vanilla Whipped Cream
skill level
Moderate
time
30-60min
servings
16
cost
$
Contributed by :
Mini Pecan Tarts Recipe: Garnished with candied pecans and cinnamon-vanilla whipped cream, these bite-size treats are dressed to impress.
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ingredients
  • For the Candied Pecans:
  • 3 tablespoons Butter
  • 3 tablespoons Light Brown Sugar (packed)
  • 1 cup Pecans halves
  • Pinch of Salt
  • For the Cinnamon-Vanilla Whipped Cream:
  • 1 pint Heavy Whipping Cream
  • 1/3 cup Granulated Sugar
  • 2 teaspoons freshly ground Cinnamon
  • Vanilla Extract (to taste)
  • For the Pecan Filling:
  • 1 Egg (room temperature)
  • 1 tablespoon Unsalted Butter (room temperature)
  • 3/4 cup Light Brown Sugar (packed)
  • 1 teaspoon Vanilla Extract
  • Pinch of Salt
  • For the Pecan Crust:
  • 3 ounces Cream Cheese (room temperature)
  • 4 ounces Butter (room temperature)
  • 1 cup All-Purpose Flour
  • pinch of Salt
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step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    3 tablespoons Butter
    1 cup Pecans halves
    3 tablespoons Light Brown Sugar (packed)
    Pinch of Salt
    For the Candied Pecans: Line a baking sheet with waxed paper. In a medium saute pan, melt butter over medium-high heat. Stir in pecans, making sure to coat in butter. Add sugar and salt and stir and cook until caramelized.
  • 2
     
    Pour mixture onto the prepared baking sheet in an even layer. Allow to cool in the fridge. This can be made a few days ahead and stored in an air tight container.
  • 3
    1 pint Heavy Whipping Cream
    1/3 cup Granulated Sugar
    2 teaspoons freshly ground Cinnamon
    Vanilla Extract (to taste)
    For the Cinnamon-Vanilla Whipped Cream: In a large bowl, whisk cream until frothy. Slowly add the sugar while continuing to whisk until medium-stiff peaks form. Add the cinnamon and vanilla and whisk until stiff peaks form.
  • 4
    1 Egg (room temperature)
    1 tablespoon Unsalted Butter (room temperature)Z
    3/4 cup Light Brown Sugar (packed)
    1 teaspoon Vanilla Extract
    Pinch of Salt
    For the Pecan Filling: In a large bowl, combine the egg, sugar and butter and whisk to combine. Add the vanilla and salt and combine. Stir in chopped pecans.
  • 5
    4 ounces Butter (room temperature)
    3 ounces Cream Cheese (room temperature)
    1 cup All-Purpose Flour
    pinch of Salt
    For the Pecan Crust: Preheat oven to 325 F. Beat together the butter and cream cheese until light and fluffy. Continue to beat while adding in flour then salt. Chill mixture for 2 hours or until quite firm. Divide dough into 16 portions and press gently in the mini muffin tins, making sure to cover bottom and sides.
  • 6
     
    Divide the pecan filling between the crust lined muffin tins. Bake for about 25 minutes or until filling has set. Carefully remove warm tarts from the pan and top with a dollop of whipped cream and a candied pecan.
 
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