BOURBON-PECAN TART
Provided by Carolyn Beth Weil
Categories Bourbon Mixer Egg Dessert Bake Thanksgiving High Fiber Pecan Vanilla Fall Bon Appétit Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes 8 to 10 servings
Number Of Ingredients 9
Steps:
- Place crust in 10-inch tart pan with removable bottom; press crust into pan. Trim overhang. Chill crust 30 minutes.
- Preheat oven to 375°F. Line crust with foil; fill with dried beans. Bake until crust is set and pale golden, about 30 minutes. Remove foil and beans. Bake crust until golden brown, about 10 minutes. Place pan with crust on rimmed baking sheet.
- Meanwhile, using electric mixer, beat eggs and sugar in medium bowl. Beat in corn syrup. Add butter, bourbon, vanilla, and salt; beat until blended. Stir in pecans.
- Pour pecan filling into hot crust. Bake until center of filling is set, about 25 minutes. Cool tart on rack 1 hour; remove pan sides. Serve slightly warm or at room temperature. DO AHEAD: Can be made 8 hours ahead. Rewarm slightly before serving, if desired.
BOURBON-PECAN TARTLETS
A touch of bourbon adds extra flavor to these rich tartlets.
Yield 24 servings of 1
Number Of Ingredients 11
Steps:
- Preheat oven to 375ºF (190ºC). Set aside 24 of the pecans for garnish. Finely chop remaining pecans using Food Chopper. Combine chopped pecans and bourbon in (2-cup/500-mL) Easy Read Measuring Cup; set aside. Unroll one pie crust onto lightly floured Cutting Board. Spacing closely together, cut 12 disks from crust using outer tube of Measure-All® Cup (nine around outside edge of crust and three in center). Gently press disks into cups of Deluxe Mini-Muffin Pan using Mini-Tart Shaper, ruffling edges. Repeat with remaining crust.Combine brown sugar, corn syrup, butter, vanilla and salt in Classic Batter Bowl. Microwave, uncovered, on HIGH 45-60 seconds or until butter is melted and sugar is dissolved, stirring after 20 seconds. Add chocolate morsels; whisk until chocolate is melted using Stainless Whisk. Add egg; whisk until incorporated. Stir in pecan mixture using Small Mix 'N Scraper®.Using large Adjustable Measuring Spoon (about 1 tbsp/15 mL), divide batter evenly among tartlet shells. Bake 11-13 minutes or until edges of tartlets are golden brown. Remove pan from oven to Stackable Cooling Rack; top tartlets with reserved pecans. Cool in pan 5 minutes. Remove tartlets from pan; sprinkle with powdered sugar, if desired. Serve warm.
Nutrition Facts : U.S. Nutrients per serving Calories 120, Total Fat 8 g, Saturated Fat 2.5 g, Cholesterol 10 mg, Sodium 85 mg, Carbohydrate 12 g, Fiber 1 g, Protein 1 g
BOURBON PECAN TARTS
Provided by Scott Peacock
Categories Bourbon Mixer Egg Dessert Bake Thanksgiving Kentucky Derby Pecan Chill Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 8 (or 9) servings
Number Of Ingredients 16
Steps:
- Make crust:
- Put a baking sheet on middle rack of oven and preheat to 375°F. Mix crust ingredients in mixer at low speed until a dough forms, 5 to 7 minutes. Press 1/3 cup dough onto bottom and up side of each tart pan, making sides slightly thicker. Chill.
- Make filling:
- Whisk together eggs, sugar, butter, corn syrups, bourbon, vanilla, and salt.
- Divide pecans among tarts, then add filling. Bake on hot baking sheet in oven until filling is just set and crust is golden-brown, 30 to 35 minutes. Cool on racks completely before removing sides of pans.
MINI BOURBON PECAN PIES
These are mini pecan pies, made with a cream cheese crust. The title "Pecanda's " is from my daughter, who when she was young couldn't say pecan pies, and said pecanda, and it stuck. These are very good and guaranteed to be a hit at any party, since people tend to feel less guilty about eating 3 mini pies than they would just getting a slice of a normal sized pie.
Provided by aimbrulee
Categories Tarts
Time 50m
Yield 24 pies, 24 serving(s)
Number Of Ingredients 13
Steps:
- For pastry, in a bowl combine 1 c flour baking powder and salt. In a mixing bowl combine the 1/2 c butter cream cheese and 2 tsp sugar. Mix until well blended, stir in the flour mixture, press firmly into a ball with hands. Divide in half. Set aside 1 half. On a lightly floured surface roll out dough to a 1/8 inch thickness. Lightly spray 2 twelve cup mufin pans with nonstick spray. Cut out 12 2 1/4 inch rounds, I suggest using a cookie cutter or biscuit cutter. Press the rounds evenly into the bottoms and sides of the muffin pan cups. Repeat with remaining dough. Then refridgerate about 10 to 15 minute.
- Meanwhile , in a medium bowl beat the eggs slightly. Stir in the granulated sugar, corn syrup, bourbon, melted butter, and vanilla until blended. Spoon a heaping teaspoonfull of chopped pecans into each pastry lined cup. Top with the corn syrup mixture. Be careful not to put too much, if the cornsyrup mixture goes above the pastry it can stick and be difficult to remove after baking. Bake at 350 degrees for 20- 25 min, until lightly browned and a toothpick comes out clean. Cool , and sprinkle with powdered sugar before serving.
- Enjoy!
Nutrition Facts : Calories 150.2, Fat 9.7, SaturatedFat 4.1, Cholesterol 32.1, Sodium 41.7, Carbohydrate 14.2, Fiber 0.6, Sugar 6.5, Protein 1.7
FAVORITE CHOCOLATE-BOURBON PECAN TART
I grew up in Louisiana where, as in most of the South, pecan pie is a staple. This tart variation is extra good because it includes chocolate. I decided to up the decadence even more by adding bourbon and drizzling some caramel on top. -Amber Needham, San Antonio, Texas
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 12 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 375°. On a lightly floured surface, roll dough to a 12-in. circle. Press onto bottom and up sides of an ungreased 11-in. tart pan with removable bottom. Sprinkle with chocolate chips., Beat eggs, corn syrup, sugar, butter, bourbon and salt. Stir in pecans. Pour over chocolate chips. Bake until center is just set and crust is golden brown, 30-35 minutes. , Cool on a wire rack. Cut into slices. Serve with caramel topping.
Nutrition Facts : Calories 357 calories, Fat 20g fat (9g saturated fat), Cholesterol 61mg cholesterol, Sodium 250mg sodium, Carbohydrate 43g carbohydrate (32g sugars, Fiber 2g fiber), Protein 4g protein.
TINY PECAN TARTS
These are so easy and melt in your mouth! My brothers request these every year for the Holidays, as well as my family.
Provided by Sandy Greathouse
Categories Desserts Nut Dessert Recipes Pecan Dessert Recipes
Yield 24
Number Of Ingredients 9
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.
Nutrition Facts : Calories 295.8 calories, Carbohydrate 35.8 g, Cholesterol 64.2 mg, Fat 16.3 g, Fiber 0.7 g, Protein 3.2 g, SaturatedFat 8.2 g, Sodium 108.7 mg, Sugar 27 g
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