Wednesday, July 22, 2015

Pecan Pie Tartlets

Day 111

Especially in winter, I am a sucker for pecan pie. The textures pull me right in, providing the perfect balance of creamy and crunchy. There are few desserts better than pecan pie with a scoop of vanilla ice cream.

Recently, my daughter Tate found a recipe that boasted pecan pie “cookies”, using piecrusts. We tried the recipe together and agreed that they are more akin to mini-tarts than cookies, but delicious all the same. Being able to pick them up rather than using a fork and plate was another advantage, for sure.

We thought we should share the link and recipe here, and if you’re a fan of pecan pie, you’ll love
Copyright, Doug Kapustin Photography, 2015
these. It’s up to you whether you make your own piecrusts or use the refrigerated crusts; we used the pre-made ones this time.

And, on a completely different note but since we’re already on the topic of Tate and her fairly incredible cooking skills at a young age, I’ll share that she has made the same yummy dish three times this summer, always with rave reviews. It’s a shrimp mushroom fettuccine in paprika cream sauce that will knock your socks off. (or maybe just your flip flops since it’s summer). I don’t have a personal picture of the dish available right now (we eat it too fast for pictures, every single time), so I’ll just share the link. You HAVE to try this one!

Now, back to the pecan dessert. You’ll have fun with this one!

Pecan Pie Tartlets
2 prepared refrigerated pie crusts (homemade or purchased)
4 tablespoons butter, melted
1 cup pecans, chopped
2/3 cup packed brown sugar
½ cup corn syrup
4 eggs
¼ teaspoon salt

½  cup semi sweet or milk chocolate chip for decorating

Preheat oven to 400 degrees. In a large non-stick pan, combine butter, pecans, brown sugar, corn syrup, salt and eggs. Cook on the stovetop over medium-low heat just until thickened. (You don't want it dry, just slightly thickened, about the consistency of pudding). Remove from heat and set aside.

Unroll dough and using a 3” cookie cutter, cut out circles. Gently fold about ⅛- ¼ " up on the edges. Spoon 1 tablespoon of the pecan mixture into each circle.

Place on a parchment lined pan (it's important to line it) and bake 8 minutes or until filling is just set. Remove from oven and cool on a wire rack.

Place chocolate chips in a small Ziploc bag (use brand name, the store brands tend to leak). Microwave about 15 seconds or until mostly melted. Snip off a tiny corner of the baggie and drizzle chocolate over the cookies. Cool until set.

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