When Mau’s uncle, Pepe, who’s apartment I am living in, mentioned that pecan pie is one of his favorite deserts, it seemed like the perfect excuse to bake again! Finding pecans here was almost impossible, but Pepe was able to get some a spice shop after I unsuccessfully looked for them in a couple grocery stores.
Pecan Pie Tarts
Makes around 30 tarts
3 batches of Cream Cheese Pie Crusts, cooked in mini-tart cups or muffin tins
1/3 cup butter, softened
2 cups brown sugar
1 tablespoon vanilla
2 1/3 chopped pecans
30 whole pecans
Preheat oven to 325 degrees F (165 degrees C, 350 degrees F at high altitude).
To Make Filling: In a medium mixing bowl, cream together butter and sugar until light and fluffy. Beat in eggs and vanilla until thoroughly blended. Stir in pecans. Fill each lined tin half full. Mixture will rise as it bakes. Place a whole pecan in the center of each tart.
Bake in preheated oven for 25 minutes, or until lightly browned. Let cool in tins, then use the end of a table knife to flip each tart out of its tin.