These Pecan Tarts are so easy and so super good!! Beth’s Pecan Pie was the inspiration for these. I wanted something easy to share, transport and serve at brunch or fellowship meals.
The original recipe is the same.
For the filling:
1 cup sugar
½ cup light corn syrup
¼ cup melted butter
3 eggs, beaten
1.5 teaspoon vanilla
In a large bowl combine above items. Mix well! Then add the remaining items.
1 cup chopped pecans * (UPDATE: I now place the chopped pecans in the tart shell and then pour in the above mixture. This ensures each tart gets about the same amount of pecans.)
For the Tarts:
I use the graham cracker tartlet shells. This will make 12 small / about 9 larger tarts.
Pour into tart shells and bake at 350 for 20 mins…then check every 5 until center is browned.
Mixture will be firm but not set. It will thicken as it cools.