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When preparing your filling for the mini pecan tarts, achieving a smooth texture is paramount for an enjoyable eating experience. Start by ensuring that your ingredients, especially eggs, are at room temperature. This helps them incorporate better, creating an even mixture. Use a whisk rather than a fork for maximum incorporation of air, which contributes to a light filling. Begin by whisking the sugar and eggs together until the mixture is pale and frothy, about 2-3 minutes. Then, gradually add the melted butter and vanilla extract, whisking continuously to ensure a lump-free mix. For the final touch, gently fold in the corn syrup until fully blended. This technique ensures that your filling is velvety and smooth, free of lumps or uneven sweetness.

Mini Pecan Tarts

Indulge in the delightful world of mini pecan tarts! These bite-sized treats feature a buttery crust filled with rich, gooey pecans for a perfect blend of sweetness and crunch. Ideal for any occasion, from holiday gatherings to casual family dinners, they're sure to impress. Plus, they offer a tasty way to enjoy the health benefits of pecans! Try this easy recipe that brings Southern charm to your dessert table. #MiniPecanTarts #DessertRecipe #BakingJoy #SouthernTreats #PecanDelight #SweetTooth
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Ingredients
  

1 ½ cups all-purpose flour

½ cup unsalted butter, softened

¼ cup granulated sugar

1 large egg yolk

2 tablespoons ice water

1 cup pecans, chopped

¾ cup light corn syrup

½ cup brown sugar, packed

3 large eggs

1 teaspoon vanilla extract

¼ teaspoon salt

Whipped cream or vanilla ice cream (for serving, optional)

Instructions
 

Make the crust: In a mixing bowl, combine the flour and granulated sugar. Cut in the softened butter with a pastry cutter or your fingers until the mixture resembles coarse crumbs.

    Add egg yolk and water: Stir in the egg yolk and ice water until the mixture comes together into a dough. Roll it into a ball, wrap it in plastic wrap, and refrigerate for about 30 minutes.

      Preheat the oven: Preheat your oven to 350°F (175°C).

        Prepare the tart shells: On a lightly floured surface, roll out the chilled dough to about 1/8-inch thickness. Cut out circles using a cookie cutter or a glass, and gently press them into a mini muffin tin or tartlet pan to form the crusts.

          Make the filling: In a medium bowl, whisk together the corn syrup, brown sugar, eggs, vanilla extract, and salt until well combined. Fold in the chopped pecans.

            Fill the tart shells: Spoon the pecan filling into each of the prepared crusts, filling them about three-quarters full.

              Bake the tarts: Bake in the preheated oven for 25-30 minutes, or until the filling is set and the edges of the crust are lightly golden. Allow them to cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.

                Serve: Serve the mini pecan tarts warm or at room temperature, optionally topped with whipped cream or a scoop of vanilla ice cream.

                  Prep Time: 30 minutes | Total Time: 1 hour | Servings: 24 mini tarts