Mini Pecan Tarts Recipe By Tasty

Steps:

• In a small bowl, beat cream cheese and butter until fluffy; blend in flour and salt. Refrigerate for 1 hour. Shape into 1-in. balls; press onto the bottom and up the sides of greased mini-muffin cups. , For filling, in a small bowl, beat the egg. Add brown sugar, butter and vanilla; mix well. Stir in pecans. Spoon into tart shells. , Bake at 325° for 25-30 minutes. Cool for 15 minutes before carefully removing from pans. Garnish with maraschino cherries if desired.

Steps:

• Preheat oven to 350 degrees F. Spray the bottoms and sides of the mini muffin tins with cooking spray.
• For the dough:
• In a food processor, pulse the pecans, sugar, salt, and flour, until the nuts are ground and the ingredients are combined. Add in the butter and pulse until dough resembles coarse meal. Slowly pour in the ice water through the feed tube until the dough comes together. Remove from processor bowl to a clean work surface sprinkled with flour. Form the dough into a ball and divide evenly into 24 pieces. Roll each piece into a ball and evenly press into each cup, until the bottom is covered. If the dough is sticky, dip your finger in flour first. Bake until the crusts are very golden, 15 to 18 minutes, until the crusts are very golden. Check periodically to make sure they don't get too brown. Meanwhile, make the filling: In a medium bowl, whisk the egg yolk, corn syrup, sugar, pumpkin filling and vanilla. Stir in the chopped pecans. Remove the dough from the oven and spoon 1 tablespoon of the filling into each cup. Top each with 1 pretty pecan half. Return the pans to the oven and continue baking, for 12 to 15 minutes more, until the pumpkin filling is set. Allow to cool before removing from the pans.

Steps:

• Preheat the oven to 375ºF (190ºC).
• Make the filling: Add the sugar and butter to a large bowl and cream with an electric hand mixer until fluffy.
• Add the chopped pecans and fold to combine. Set aside.
• Make the crust: In a large bowl, cream together the cream cheese and butter until smooth.
• Add flour and beat to incorporate, then knead the dough with your hands until smooth.
• Roll the dough into 18 small balls and press into the cups of a mini muffin tin. Fill the shells with the pecan filling.
• Bake for 20-25 minutes, until golden brown.
• Let the tarts cool in the mini muffin tin for 5 - 10 minutes.
• Remove from the pan and serve warm.
• Enjoy!

Steps:

• To Make Pastry: Cream butter or margarine and cream cheese. Add flour and mix well. Make into 48 balls; place one ball in each cup of a mini tart pan. Use your fingers or a tart tamper to press out into a tart shell.
• To Make Filling: Break the eggs, but do not beat. Add sugar, melted butter, salt, vanilla and pecans. Mix well. Fill the tart shells. Bake at 350 degrees F (180 degrees C) for about 30 minutes or until delicately browned.

Steps:

• Preheat oven to 450°F.
• Place prepared tart shells on cookie sheet.
• In a small bowl, add egg, heavy cream, melted butter, maple syrup, raisins, chopped pecans, salt, and coffee liqueur; stir well.
• Pour mixture into prepared mini tart shells.
• Place one whole pecan in the middle top of each tart.
• Bake at 450°F degrees, on middle oven rack for 10 minutes; turn heat to 350°F degrees and bake a further 7 or 8 minutes.

Steps:

• Preheat the oven to 350 degrees F.
• Mix together the granulated sugar, corn syrup, maple syrup, butter, brown sugar, whiskey, vanilla, salt and eggs in a bowl.
• Divide the chopped pecans among the pie shells. Pour the syrup mixture over the top and put a whole pecan on top of each. Bake until just set, 20 to 25 minutes. Let cool.

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• In a large bowl, mix 1/2 cup margarine (NOT butter) and 1/2 cup sugar. Stir in egg yolks, almond extract, and sifted flour.
• Spray tiny muffin cups with non-stick spray. Press mixture evenly into tiny muffin cups. Bake for 8 to 10 minutes.
• To make Filling: Bring to a boil 1/2 cup margarine, corn syrup, and confectioner's sugar. Stir in chopped pecans.
• Spoon into shells no more than 1/2 way. Top with pecan halves. Bake in a 350 degrees F (180 degrees C) oven for 5 minutes.

Steps:

• Preheat oven to 350 degrees.
• In medium bowl combine sugar, pecans, eggs, butter and vanilla.
• Spoon 1 teaspoon of mixture into each prepared tart shell.
• Bake 30 minutes or until golden brown.
• On a wire rack, cool 10 minutes; remove from pans and cool completely.
• Crust:
• In large bowl combine flour, margarine and cream cheese to form soft dough.
• Shape into 3/4 inch balls.
• Press into ungreased mini muffin pans to form tart shells.

Steps:

• Preheat the oven to 180°c/350°c/gasmark4.
• Roll out the pastry and use to line 6, 10cm/4in tartlet tins.
• Divide the pecan nut halfs between the pastry cases.
• Combine the eggs with the butter and add the golden syrup and vanilla essence
• Sift over the caster sugar and flour, and carefully blend.
• Fill the pastry cases with the mixture and leave until the the nuts rise to the surface.
• Bake for 35 -40 minutes until a skewer comes out clean. Cool for 15 minutes before turning onto a wire rack.
• Enjoy :)