Butterscotch pecan tarts with whip cream

Recipes

BUTTERSCOTCH PECAN TARTS

  • SERVES:
    18
  • PREP TIME:
    15
    minutes
  • BAKE TIME:
    15-20
    minutes
  • TOTAL TIME:
    30-40
    minutes

ingredients

  • 1 Package TENDERFLAKE Mini Tart Shells
  • 8 Tablespoons (118 mL) Unsalted Butter (ie 1 Stick of Unsalted Butter)
  • ¾ Cup (95 g) Golden Brown Sugar ½ Cup (250 mL) Whipping Cream 4 Large Egg Yolks
  • 2 Tablespoon (30 mL) All-Purpose Flour 1 Teaspoon (10 mL) Vanilla
  • 2 Egg Whites
  • ¼ Teaspoon (1.25 mL) Salt
  • 1 cup (250 g) Pecans - Toasted and Chopped

directions

  1. PREHEAT oven to 375°F (190°)
  2. Bake TENDERFLAKE Mini Tart Shells according to package directions
  3. Melt Butter in heavy saucepan over medium heat until butter begins to brown, then add in sugar and whipping cream
  4. Bring to a boil and boil for 1 minute
  5. Cool slightly about 5-10 Minutes
  6. In a mixing bowl, whisk together Egg Yolks and Flour until blended, then, add in Vanilla
  7. Whisk into Butterscotch mixture until smooth
  8. In a mixing bowl, whisk Egg Whites and Salt until soft peaks form then, fold in gently to Butterscotch mixture
  9. Evenly divide and sprinkle 1 Cup of the Pecans into each baked
  10. TENDERFLAKE Mini Tart Shell
  11. Evenly pour in filling mixture to each TENDERFLAKE Mini Tart Shell
  12. Top with remaining pecans and bake at 375° until set for about 15-20 mins minutes and the tops are a deeply coloured
  13. Option to serve with Whipped Cream