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Mini Pecan Tartlets with Madagascar Vanilla Extract

Slofoodgroup Team marzo 03, 2024

Mini Pecan Tartlets

These easy pecan tartlets make serving pecan pie easier – and dare we say, cuter? For these bite-sized dessert treats, we used a little of our own Madagascar vanilla extract but feel free to substitute with vanilla bean paste or your own homemade vanilla extract.   

The flaky, tender crust (thanks to the cream cheese in the dough) gets pressed into the wells of a muffin tin and is much easier than rolling and shaping a traditional pie crust.

Each tart is filled with a classic pecan pie filling and baked till golden brown. Serve with a dusting of powdered sugar, and a scoop of vanilla ice cream, or do as we do and finish with a dollop of torched meringue, garnished with edible gold leaf! Find the full recipe and video below. 

 

 

See Notes, below, for tips, and enjoy!

 

Pecan Tartlets (makes 12 tartlets)

For the tartlet crusts:

3 ounces cream cheese, at room temperature

8 tablespoons unsalted butter, at room temperature

1 cup all-purpose flour

 

For the filling:

3/4 cup chopped pecans

1 large egg, at room temperature

1 teaspoon vanilla extract

1/4 packed cup light brown sugar

1/4 cup light corn syrup

1 tablespoon softened unsalted butter

 

For the meringue:

2 large egg whites at room temperature

1/4 teaspoon cream of tartar

1/2 cup granulated sugar

 

Gold leaf, for garnish

 

Make the tartlet crusts:

Pre-heat the oven to 325 degrees. Grease and flour a 12-cup muffin tin and line the bottoms with paper liners if desired.

Beat the cream cheese, butter, and flour till well combined. Divide into 12 pieces and press into the bottoms and sides of the prepared muffin wells. Refrigerate while you prepare the filling.

 

Make the filling:

Combine the pecans, egg, vanilla, brown sugar, corn syrup and butter till smooth. Spoon into the tartlet crusts and bake for 25 – 30 minutes or till the edges of the crusts are light golden brown. Cool the tartlets in the pan on a wire rack.

 

Make the meringue:

Beat the egg whites on low speed till frothy and completely covered in tiny bubbles. Add the cream of tartar and increase the speed to medium. When tracks form gradually add the sugar. When all of the sugar has been added increase the speed to high and beat till stiff peaks form.

 

Scoop the meringue into a pastry bag fitted with a large plain tip (alternatively you can use a heavy-duty Ziplock bag with an opening snipped in the corner).

 

Pipe a dollop of meringue on each tartlet. Use a kitchen torch to brown the meringues. Garnish with a piece of gold leaf and serve immediately.

 

Notes:

1.The tartlets freeze beautifully. Let cool completely and freeze in an airtight container for up to 2 months.

2.If you have mini muffin tins you can bake 24 tartlets instead of 12 – you may need to adjust the baking time.

3.If you don’t have a kitchen torch you can run the tarts under a hot broiler, watching carefully to avoid burning the meringue.




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