Pecan Tarts : Thanksgiving Dessert Recipes : The New Potato Food Blog


    As featured today on the cool foodie blog, The New Potato

    Peter’s Recipe for Pecan Tarts

    Makes 2 Dozen

    For the Pecan Filling

    1/2 cup light corn syrup

    6 tablespoons unsalted butter

    1 cup (packed) light brown sugar

    2 teaspoons vanilla extract

    1/2 teaspoon table salt

    3 large eggs, lightly beaten

    24 pecan halves plus 2 cups toasted chopped pecans

    For the Table

    24 baked pie shells

    1/2 cup bittersweet chocolate chips

    Pecan Filling – Preheat the oven to 350 degrees F.

    In a 4-quart pot, bring the corn syrup, butter, and brown sugar to a boil over medium heat, stirring occasionally. Turn off the heat and stir in the vanilla and salt. Let cool for 5 minutes and then stir in the eggs. Add the pecan halves, stir to coat, and then strain through sieve set over a medium bowl. Set the coated pecan halves aside, and stir the chopped pecans into the bowl containing the liquid.


    Place the pie shells on a rimmed baking sheet. In a small microwave-safe bowl. melt the chocolate in the microwave in three or four 15-second increments, stirring after each, until no bumps remain. Using a pastry brush, coat each shell with melted chocolate. Set aside for 10 minutes to harden. Then fill each shell with about 1 tablespoon of the pecan filling. Place a pecan half on top of the tart. Bake the tarts until the filling only jiggles slightly when the pan is tapped, about 7 minutes. Remove from the oven and let cool completely.


    Remove the tarts from the tart pans and serve.

    Make Ahead: The tarts can be baked 2 days before serving. Cool completely, cover the baking sheet with plastic wrap and refrigerate. Let the tarts sit out at room temperature for 20 minutes before serving.



    November 27th, 2013

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