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Mini Pecan Tarts Candied Pecans
yield: 12 yield: 4 cups
1 stick butter
4 ounces cream cheese
½ cups all-purpose flour
4 cups pecan halves
2 cups sugar
6 egg whites
½ cup dark brown sugar
1 stick unsalted butter, melted
½ teaspoon salt
3 eggs
½ teaspoon vanilla
2 teaspoons molasses
1 cup pecan pieces
Have butter and cream cheese at room
temperature. In mixing bowl with paddle
attachment, mix until combined. Add flour and
mix until a soft dough forms. Spray mini muffin
tins and place a small dough ball in each form,
approximately 1 tablespoon. Flour the handle of
a wooden spoon and use it to press dough into
forms and make mini pie shells.
Preheat oven to 350 degrees. In a mixer with a
wisk attachment, add egg whites and sugar. Mix
on medium for about 2 minutes. Pour egg mixture
over pecans and stir. Place on sprayed pan. Cook
for 15-20 minutes, stirring every 5 minutes. Be
sure not to over-brown the pecans. Let cool.
In mixing bowl, stir together sugar, salt, and melted
butter. Slowly whisk in each egg. Whisk in vanilla
and molasses. Fill tart shells ¾ full of pecan pieces.
Pour filling all the way to top. Bake at 325 degrees
for 15-20 minutes, or until puffed and golden.
My mother was known for her pastries and she made the
best pecan pies and tarts. She always used Karo syrup but
molasses is a good substitute.
Pecans are a staple in the Southern pantry. I like to put a spin
on these and candy them for a wonderful snack. They also
make a great topping for salads and desserts.
southern buffet
