Bourbon Pecan Tartlets Food

PECAN TARTS

Steps:

• In a small bowl, beat cream cheese and butter until fluffy; blend in flour and salt. Refrigerate for 1 hour. Shape into 1-in. balls; press onto the bottom and up the sides of greased mini-muffin cups. , For filling, in a small bowl, beat the egg. Add brown sugar, butter and vanilla; mix well. Stir in pecans. Spoon into tart shells. , Bake at 325° for 25-30 minutes. Cool for 15 minutes before carefully removing from pans. Garnish with maraschino cherries if desired.

FAVORITE CHOCOLATE-BOURBON PECAN TART

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.

BOURBON-PECAN TARTLETS

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.

BOURBON PECAN TARTS

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.

NEW ORLEANS BOURBON HONEY PECAN TART

Steps:

• In a medium bowl, combine flour, sugar, and salt. Add chilled butter and shortening.
• Work butter and shortening into dry ingredients until no pieces larger than a black-eyed pea remain. Add finely chopped pecans.
• Add water and combine with a fork. Pat moist dough into a disk. Chill 1 hour before rolling.
• Line tart pan with dough. Chill 30 minutes before baking.
• Heat oven to 400°F.
• In a medium bowl, combine butter and sugar. Add eggs. Whisk to combine.
• Add vanilla, bourbon, and pecans. Mix thoroughly. Pour mixture into prepared crust.
• Bake at 400F for 5 minutes. Reduce heat to 325F and continue baking until center is slightly set (about 45 minutes). Serve with whipped cream and honey.

SOUTHERN BOURBON PECAN PIE

Steps:

• Preheat oven to 325°. In a large saucepan, combine butter, sugar and corn syrup. Cook over medium-low heat until sugar is dissolved; cool slightly. In a large bowl, whisk eggs, bourbon, vanilla and salt; slowly whisk in sugar mixture. Stir in pecans; pour into crust., Place on a baking sheet. Bake until a knife inserted in center comes out clean, 55-60 minutes. Cool on a wire rack.

MINI BOURBON PECAN PIES

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!

CHOCOLATE-PECAN TARTS WITH BOURBON

Steps:

• For the pastry; in a bowl beat the cream cheese with butter at medium speed until smooth; add in flour then beat at low speed until a soft dough forms.
• Divide the pastry into 6 portions.
• Shape each into a ball.
• Press firmly into six (4-1/2 inch) tart pans.
• Sprinkle the chocolate chips over each pastry, then chill for 30 minutes.
• For the filling; in a large bowl beat eggs with white sugar, brown sugar, flour, corn syrup, melted butter, bourbon and vanilla until well blended using an electric mixer at medium speed.
• Pour into the chilled tart shells halfway full (you will have filling left).
• Arrange the pecan halves over the filling.
• Drizzle with remaining filling.
• Place the tarts on a baking sheet.
• Bake at 350 degrees for about 45-50 minutes or until the filling is set.
• Cool and top with whipped cream.