Pecan Tarts with Warm Caramel and Frangelico Cream




CRUST: 2 cups All-Purpose Flour 1 cup Butter, Unsalted 1 ½ t. Salt 6 oz. Cream Cheese, Room Temp. Filling: 3 Large Eggs, Beaten 1 cup White Corn Syrup ¾ cup Sugar ¼ t. Salt 3 T. Melted Butter, Unsalted 1 ¼ t. Vanilla Extract, Pure 1 ½ cup Pecans, Coarsely Chopped Caramel Sauce: 1 ½ cups Sugar ⅓ cup Water 1⅓ to 1 ½ cups Heavy Cream ½ t. Vanilla Extract, Pure Frangelico Cream: 2 cups Heavy Cream Pinch of salt ¼ cup Powdered Sugar 1 oz. Frangelico Liqueur ½ oz Kahlua

Nutritional information

No nutrition information available


Crust: Place all ingredients except cream cheese in the bowl of a food processor with the blade attachment and pulse 5 to 6 times until the mixture resembles coarse meal. You can also place in a large mixing bowl and cut the butter into the flour mixture with a pastry cutter. If using processor turn out mixture into a large mixing bowl and pinch off the cream cheese into the mixture about the size of marbles. Being careful not to over mix, use your hands to work the mixture into dough almost like a folding motion to bring the mixture into a dough ball. It will be a little bit drier than pie dough. Pat into a disc shape, cover with plastic wrap, and refrigerate for at least 1 hour. Then dust a pastry board or large clean surface with flour and roll out ⅛ inch thick. Cut the dough into 12 rounds with a 4-inch round cutter or an empty coffee can works well. Using a muffin tin fit each round into each cup. Cutting off any excess dough, set aside. Filling: Preheat oven to 350 degrees. Mix all ingredients together well and pour into each cup of the muffin tin. Do not overfill or allow filling to drip, run over and get between the pan and the dough. The mixture will caramelize during the baking process and will be very difficult to get out of the pan. Bake 15 to 18 min or until set. Allow to cool for about 5 min then remove from pan. They remove much easier while hot, but are very fragile. Allow to cool. Sauce: In a heavy bottom non-reactive pan, mix water and sugar until dissolved and bring to a boil allow to boil until the mixture turns an amber or medium colored brown, stirring occasionally, about 6 to 8 minutes. Keep a close eye on it towards end of cooking time, making sure it does not burn. Being very careful to avoid splatters, add the cream and vanilla. Reduce heat and simmer until the mixture is dissolved and comes together. Keep warm or room temp. Do not refrigerate. Cream: Add all ingredients to a large clean mixing bowl and whip until medium soft peaks or a little stiffer, do not beat to a stiff peak. It will whip much better if all ingredients are very cold including bowl and beaters. To serve, ladle 1 ounce or so of sauce onto a plate, place a tart on top with the cream off to the side and Enjoy.