Baking
Pecan tarts
Ingredients
- For the Pastry:
- 115g softened KERRYGOLD® IRISH CREAMERY BUTTER 454g
- 170g cream cheese, softened
- 240g plain flour
- For the Filling:
- 2 eggs
- 2 tablespoons melted KERRYGOLD® IRISH CREAMERY BUTTER 454g
- 100g Brown sugar
- 1 teaspoon vanilla
- 70g chopped pecans
Directions
To make pastry:
- Cream the butter and cream cheese together.
- Add the flour and mix well.
- Form the mixture into a ball and chill dough for 1 hour.
- Once chilled, cut ball into 4 equal pieces and then cut each piece into 12 equal parts.
- Roll each part into ball and use your thumb to press into mini muffin pan.
- Bake pastry for 5 minutes before filling to prevent crusts from getting soggy.
- While the crusts are baking, prepare the filling
To make the filling:
- Put eggs, sugar, melted butter, salt, vanilla and pecans in a bowl and mix well.
- Fill each pastry with 1-2 teaspoons of filling.
- Bake at 180c for 12-14 minutes or until lightly browned.
- Cool tarts completely in pan and use a spoon for each removal.
