Mini Pecan Tarts

Mini Pecan Tarts
Mini Pecan Tarts

With a little help from my mother-in-law (ok, a lot of help), and using her recipe, I was able to make this cookie, finally. I like pecan tart. I just dreaded making this in the past. Not because it is hard. But because it takes a lot of your patience.It sure did today :) Even if you’re just making one batch, it feels like a whole day affair. I made two batches so this definitely was a whole day affair. But don’t get me wrong, in the end,it’s worth it. Again, thanks to my mother-in-law for helping me out.

I must warn you, be very careful in pouring the sugar mixture (syrup). If it overflows, don’t fret. When baked, just slowly loosen cookie that has overflowed syrup with a pairing knife .

In a mixer fitted with a paddle attachment, mix cream cheese and crisco until light and fluffy. Add flour and mix well.

Remove dough,wrap with plastic wrapper and chill in mini fridge for an hour.
While dough is in the fridge, grease muffin pan with crisco GENEROUSLY.
Mix sugar, eggs and butter in a mixer.Transfer sugar mixture to a cup with a spout. Set aside.

Using a small ice cream scoop or a tablespoon, scoop dough into the muffin pan. Press dough with a tart shaper dipped in flour to form a shell. When using a tart shaper, push down then push gently to the sides careful not to make a hole. Remember to always dip the tart shaper in flour.

Fill each shell with chopped pecans, about a teaspoon.

Stir sugar mixture then pour slowly and carefully to the shell up to the brim.

Bake at 350 degrees fahrenheit for 15 minutes then decrease temperature to 250 degrees fahrenheit and bake for another 10 minutes.

Remove pan from oven. Let the cookies stand for 5 minutes before removing from pan. Use a knife to loosen the sides of the cookies before removing them from pan.

Cool cookies completely on a wire rack.

Enjoy!

Mini Pecan Tarts

Yields 48Write a reviewSave RecipePrintIngredients

  1. 1 – 8 oz pkg cream cheese, softened
  2. 1 cup crisco
  3. 2 1/4 cups sifted flour
  4. 1 tbsp melter butter
  5. 5 cups light brown sugar
  6. 5 large eggs
  7. 2 cups chopped pecans
  8. 1/4-1/2 cup crisco for pans

Instructions

  1. In a mixer fitted with a spatula, mix cream cheese and crisco until light and fluffy. Add flour and mix well.
  2. Remove dough and wrap with plastic wrapper and chill for an hour.
  3. While dough is in the fridge, spread crisco on the muffin pan, sides and bottom. Grease generously.
  4. Mix sugar, eggs and butter in a mixer.Transfer sugar mixture to a cup with a spout. Set aside.
  5. Using a small ice cream scoop or a tablespoon, scoop dough onto the muffin pan. Press with a tart shaper dipped in flour to form a pie shell. When using a tart shaper, push down then push gently to the sides careful not to make a hole. Remember to always dip the tart shaper in flour.
  6. Fill each shell with chopped pecans, about a teaspoon.
  7. Stir sugar mixture then pour slowly and carefully to the shell up to the brim.
  8. Bake at 350 degrees fahrenheit for 15 minutes then decrease temperature to 250 degrees fahrenheit and bake for another 10 minutes.
  9. Remove pan from oven. Let the cookies stand for 5 minutes before removing from pan. Use a knife to loosen the sides of the cookies before removing them from pan.
  10. Cool cookies completely on a wire rack.
  11. Enjoy!

Notes

  1. No tart shaper,use your thumb to form a shell.
  2. You can use muffin liners to easily remove cookies from pan.

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