Filling
Makes 12
2 large eggs, beaten
1 TB heavy whipping cream
1/3 cup dark brown sugar
1 TSP all-purpose flour
1/8 TSP salt
½ cup light corn syrup
1 TB unsalted butter, melted
1 TSP vanilla
1 cup pecan pieces
Tartlet Dough Recipe – Only need about 1/3 or triple the filling recipe to make 36
In a small bowl, whisk together the eggs and cream. In another bowl combine the brown sugar, flour and salt. Add the dry ingredients into the egg mixture and stir. Next pour in the corn syrup, butter and vanilla. Stir until just combined.
Prepare the muffin cups with pastry dough. SEE BELOW.
Pour the mixture evenly into each of the twelve cups. Sprinkle the pecans over the top of each cup.
Preheat oven to 375˚. Bake approximately 30 minutes. Remove from the oven and let cool 10 minutes. Then take a butter knife and gently loosen around each tartlet. Pop them out and set them on a wire rack to continue cooling.
*Tartlets can be cooled and then frozen for four weeks wrapped in wax paper and kept in an airtight container.
Tartlet Dough
Makes 36
2 ¼ cups of all-purpose flour
1/3 cup granulated sugar
¼ TSP salt
2 sticks of butter, cut into cubes
1 egg
1 egg yolk
1 TB water
1 TSP vanilla
Place the flour, sugar, and salt in a food processor. Pulse a few times to combine. Add the butter and pulse until it is crumbled. In a small bowl, whisk together the egg, egg yolk, water and vanilla. Then add the egg mixture to the flour and process until combined into a doughy mass.
Pour out onto a lightly floured surface and knead until smooth. Shape the dough into a flat square about an inch thick and 6” wide. Wrap the dough in plastic wrap. Chill for 20 - 30 minutes. Once chilled, take 1/3 of the dough. (Place the rest back in the refrigerator for another time.)
To prepare the tart shells -
Shape the dough into 12, 1 ½” balls. Lightly grease a muffin tin with vegetable spray. Place one dough ball in each cup. Gently press the dough, flattening it and covering the bottom and up ¾ of the sides of the tin. Continue with recipe above.
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