Welcome again to the home of Easy Healthy Recipes on Budget & Easy Healthy dessert on Budget, Today i will guide you how to make “Tiny Pecan Tarts”. I made this Delicious recipe a few days ago, and I absolutely loved it and enjoyed it with my family. It came out very tasty and flavorful.
Don’t worry it’s easy! This delicious healthy recipe is easy to make and i walks you through the steps and all the ingredients on how to make it!
- “tracy” : Made these last week and got 48 EXACTLY . The only modification was that I made 1/2 the filling as others suggested (but added a lot more pecans just because I love them). Here are a few tips that I found worked great. First, divide the dough into equal smaller parts (I did 4) then CHILL thoroughly before placing balls into muffin tins (at least 30 minutes to an hour). Just before taking my dough out of the fridge, I made the filling. When you take the dough out of the fridge, it may become quite firm, but use a large sharp knife to cut into equal parts until you have your 48 pieces (if you have 4 dough balls, you should get 12 “balls” out of each). Roll smaller balls with your hands and place into muffin tins. I tried a shot glass to form in the tin since I didn’t have a tart tamper … didn’t work. Tried a cork from a wine bottle… worked better than shot glass but not much better. What did work was my fingers! Stuck my thumb in first to make well, then I used my fingers to form dough around muffin tin, all the way to the top ledge. Here’s the key… DO NOT FILL TO THE TOP! Fill no more than 2/3 the way full. Baked them for 25 minutes in ungreased, non-stick mini muffin tins. Took them out of the oven and ran a knife around the edge. I let them cool for about 4-5 minutes and popped them out to a cooling rack. These little babies were DIVINE!
- “nancy” : I’ve been using this recipe for 3 years now – always at Christmas time. My hubby took them to his work and people were begging him to hand out the recipe! They are always a hit at the cookies exchange too. The only changes I make are to double the amount of pastry, otherwise there is way too much filling left over. Also, to decorate the tops, I melt chocolate chips and place the chocolate in a sandwich baggie to squeeze out thin ribbons of chocolate. It really dresses the tarts up and makes them look so gourmet!
- “daine” : These turned out great! I followed the above suggestions (make 1/2 the filling and fill each tart 3/4 full) and they came out perfect. No mess in the oven, and just enough filling for 48 mini tarts. Definitely a keeper. The crust comes out like shortbread, and not overly sweet.
- “maria” : This is my favorite dessert recipe. For years, it’s been very popular at home and at work. The tarts are conveniently sized for finger food, and for helping to control calories… Making tarts is more time-consuming than making cookies, but this particular recipe is well worth the extra time and effort. For sweeter tarts, replace 1.5 cups brown sugar with 1.5 cups white sugar. I use 1.5 times the recommended amount of crust for the recommended amount of filling.
- “linda” : Yum!!! These sure are tasty little suckers!!One batch of the dough was the perfect amount for 48 tarts but found too that filling made 96 tarts so def will double the dough amount next time. Chilling the dough for about 15 minutes made it much easier to work with. Placed a ball of dough in each of the 48 tarts. Kept a small bowl with flour next to tart pans and before pressing each and every ball of dough with the tamper, rolled the tamper in the flour tapping off extra flour so the dough didn’t stick at all to the tamper. Prepped the tart pans by wiping lightly with oil and then coating lightly with flour – being sure to tap any extra flour out. Fill each tart no more than 2/3 full- closer to half full is even better – the filling does puff up while baking. The baking temp at 350 for 30 minutes was spot on. The tarts popped right out after baking and cooling. Now to discipline myself so I don’t eat them all in one sitting!! They are delish and well worth the effort to make.
- “vanesa” : My family really loved these! Even my kids ages 11 & 8 who ‘say’ they hate nuts! However, I agree with a previous reviewer…I ended up with WAY to much filling. Maybe a cut back on one egg and one cup of sugar? I will need to adjust somehow for next time.
So HOW TO MAKE THIS TASTY RECIPE? don’t worry it’s easy! This delicious homemade recipe is easy to make and walks you through the steps and all the ingredients on how to make it on the next page!
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