CARAMEL PECAN TARTS
Do you like pecan pie? Try these minis that are a nutty caramel cousin to the big pie.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h45m
Yield 24
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. In medium bowl, mix flour, 1/2 cup butter and the powdered sugar. Divide dough into 24 equal pieces. Press each piece in bottom and up side of small muffin cup, 1 3/4x1 inch, ungreased or lined with foil or paper baking cups.
- In medium bowl, mix remaining Tart ingredients. Spoon slightly less than 1 tablespoon mixture into each cup.
- Bake about 20 minutes or until filling is set and crust is light brown. Cool slightly; loosen from cups with tip of knife. Remove from pan to wire rack. Cool completely, about 1 hour.
- In 1-quart saucepan, heat caramels and milk over low heat, stirring constantly, until melted and smooth. Spoon topping onto cooled tarts.
Nutrition Facts : Calories 130, Carbohydrate 16 g, Cholesterol 20 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 Tart, Sodium 70 mg
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FatNSquishy
[email protected]These tarts were amazing! I made them for a party and they were a huge success. The caramel filling was so smooth and creamy, and the pecans added a nice crunch. The tart shells were also very flaky and buttery. I would highly recommend this recipe.
Meron Tsegi
[email protected]I tried this recipe and it was delicious! The caramel filling was perfectly sweet and the pecans gave it a great texture. The tart shells were also very easy to make. I will definitely be making this recipe again.
Md Jalal shaik
[email protected]These caramel pecan tarts were a hit! The filling was smooth and creamy, with a rich caramel flavor. The pecans added a nice crunch and the tart shells were flaky and buttery. I will definitely be making these again. Thank you for sharing the recipe!