Monday, October 11, 2010
Happy Thanksgiving, Canada!
Yesterday, I made this...a yummy, gooey, nutty version of pecan tarts. I like my pecan tarts with LOTS of pecans and not too sweet. This tart fit that bill perfectly :-) And yes, I cheated. I used premade tart crusts. But one has got to prioritize when making a full on Thanksgiving dinner, right?
24 tart crusts
3/4 cup white sugar
3 tbsp. brown sugar
1 cup corn syrup
3/4 tsp. vanilla
1/3 cup melted butter
3 eggs, beaten
1 tsp. salt
1 1/2 cups chopped pecans
1. Mix sugars, corn syrup, vanilla, butter, eggs and salt.
2. Fill tarts with chopped pecans (about halfway full)
3. Slowly fill the tarts with the gooey mixture.
4. Bake at 350 for 25-30 minutes.
5. Serve with ice cream or whipped cream or nothing!