Mini Pecan Tarts

Mini pecan Tarts feature

Zadada came home from work last week complaining about the price ($5) a café was charging for a skinny piece of pecan pie (have I told you Zadada’s an accountant?). When I asked if he bought a slice he said ‘no I didn’t because I knew you would be able to do a better job and I couldn’t justify paying that price, that whole pie was worth about $70!’ I guess that was his subtle hint……..and you know me I don’t need much more than a hint to use as an excuse to get baking, my husband knows which buttons of mine to press all too well.

So these little treasures I’m sharing with you today aren’t exactly the slice Of ‘Pecan Pie’ Zadada came home describing, instead they’re something a little more exciting, still incorporating pecan pie flavours but much cuter, easier to serve and you don’t have to worry about making pastry! Who has time for that? A simple Arnott’s Butternut Snap cookie forms your base.

If pecans aren’t your thing macadamias or hazelnuts would be just as delicious in these tarts.

I couldn’t resist but to give you the added option of making these little tarts ‘Salted Pecan Tarts’. If you’re a salted caramel lover like me, follow the optional extra instruction of adding an incy wincy pinch of salt, deeeelicious I tell you!

Sweetness fills the air with these Mini Pecan Tarts, perfect for that sugar hit when you need want it. You’ll take that first mouthful (make sure it’s with cream) and you’ll be in sweet tooth heaven!

Here’s your How-To:

Mini Pecan tarts collage

Pretty Pecan tart

My favourite way to enjoy these little treasures is to plonk a good dollop of cream on top and just go for it! You have to do the cream, it breaks through the sweetness perfectly, making each mouthful even more enjoyable than the last.

Close up Mini Pecan tart

Mini Pecan Tarts
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Tarts
Serves: 21
Ingredients
  • 250g packet (21 biscuits) Arnott's Butternut Snap Cookies
  • 50g butter, chopped
  • ⅔ cup brown sugar
  • ⅔ cup golden syrup
  • 3 eggs lightly beaten
  • 1 teaspoon vanilla extract
  • ½ cup finely chopped pecans
  • OPTIONAL EXTRA: salt flakes
  • Whipped or Dollop Cream to serve
Instructions
  1. Place butter, sugar and syrup in a small saucepan over low heat and cook stirring for 5 minutes or until butter has melted and mixture is smooth. Remove from heat and set aside to cool slightly.
  2. Add eggs and vanilla and whisk to combine, return to low heat and continue whisking until mixture thickens (this should take around 6-7 minutes). Remove from heat and allow to cool slightly again, mixture will thicken a little more on standing, if it looks a little grainy don't worry it will still be fine.
  3. Meanwhile,
  4. Preheat oven to 170C (fan forced)
  5. Place individual butternut snap cookies over the holes of a patty pan tin (I did mine in 2 batches as I only have 2 x 6 patty pan tins)
  6. Carefully place patty tins into oven and bake biscuits for 4-5 minutes (the idea here is you're heating them up to soften and mould into tin).
  7. Remove from oven, reducing oven temp to 160C and gently press cookie into the base of patty pan to create a little cup.
  8. Scatter 1 teaspoon of pecans into the base of each cookie cup (if you're going with the salted tart version add an incy wincy pinch of salt to pecans in each cup) followed by a spoonful of syrup filling from saucepan.
  9. Sprinkle with a few extra pecans and place back into 160C oven for 5 minutes.
  10. Remove from oven and let tarts cool a little in tins until cookie cups are firm enough to hold their shape on removing.
  11. Serve with a dollop of cream and enjoy!
  12. Store any leftover tarts in an airtight container for up to 3 days.

 

What’s the most you’ll pay for a slice of cake at a café?

Until the next time………

Zamamabakes

 

(Visited 390 times, 1 visits today)

Mini pecan Tarts feature

Zadada came home from work last week complaining about the price ($5) a café was charging for a skinny piece of pecan pie (have I told you Zadada’s an accountant?). When I asked if he bought a slice he said ‘no I didn’t because I knew you would be able to do a better job and I couldn’t justify paying that price, that whole pie was worth about $70!’ I guess that was his subtle hint……..and you know me I don’t need much more than a hint to use as an excuse to get baking, my husband knows which buttons of mine to press all too well.

So these little treasures I’m sharing with you today aren’t exactly the slice Of ‘Pecan Pie’ Zadada came home describing, instead they’re something a little more exciting, still incorporating pecan pie flavours but much cuter, easier to serve and you don’t have to worry about making pastry! Who has time for that? A simple Arnott’s Butternut Snap cookie forms your base.

If pecans aren’t your thing macadamias or hazelnuts would be just as delicious in these tarts.

I couldn’t resist but to give you the added option of making these little tarts ‘Salted Pecan Tarts’. If you’re a salted caramel lover like me, follow the optional extra instruction of adding an incy wincy pinch of salt, deeeelicious I tell you!

Sweetness fills the air with these Mini Pecan Tarts, perfect for that sugar hit when you need want it. You’ll take that first mouthful (make sure it’s with cream) and you’ll be in sweet tooth heaven!

Here’s your How-To:

Mini Pecan tarts collage

Pretty Pecan tart

My favourite way to enjoy these little treasures is to plonk a good dollop of cream on top and just go for it! You have to do the cream, it breaks through the sweetness perfectly, making each mouthful even more enjoyable than the last.

Close up Mini Pecan tart

Mini Pecan Tarts
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Tarts
Serves: 21
Ingredients
  • 250g packet (21 biscuits) Arnott's Butternut Snap Cookies
  • 50g butter, chopped
  • ⅔ cup brown sugar
  • ⅔ cup golden syrup
  • 3 eggs lightly beaten
  • 1 teaspoon vanilla extract
  • ½ cup finely chopped pecans
  • OPTIONAL EXTRA: salt flakes
  • Whipped or Dollop Cream to serve
Instructions
  1. Place butter, sugar and syrup in a small saucepan over low heat and cook stirring for 5 minutes or until butter has melted and mixture is smooth. Remove from heat and set aside to cool slightly.
  2. Add eggs and vanilla and whisk to combine, return to low heat and continue whisking until mixture thickens (this should take around 6-7 minutes). Remove from heat and allow to cool slightly again, mixture will thicken a little more on standing, if it looks a little grainy don't worry it will still be fine.
  3. Meanwhile,
  4. Preheat oven to 170C (fan forced)
  5. Place individual butternut snap cookies over the holes of a patty pan tin (I did mine in 2 batches as I only have 2 x 6 patty pan tins)
  6. Carefully place patty tins into oven and bake biscuits for 4-5 minutes (the idea here is you're heating them up to soften and mould into tin).
  7. Remove from oven, reducing oven temp to 160C and gently press cookie into the base of patty pan to create a little cup.
  8. Scatter 1 teaspoon of pecans into the base of each cookie cup (if you're going with the salted tart version add an incy wincy pinch of salt to pecans in each cup) followed by a spoonful of syrup filling from saucepan.
  9. Sprinkle with a few extra pecans and place back into 160C oven for 5 minutes.
  10. Remove from oven and let tarts cool a little in tins until cookie cups are firm enough to hold their shape on removing.
  11. Serve with a dollop of cream and enjoy!
  12. Store any leftover tarts in an airtight container for up to 3 days.

 

What’s the most you’ll pay for a slice of cake at a café?

Until the next time………

Zamamabakes

 

(Visited 390 times, 1 visits today)

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12 Comments on “Mini Pecan Tarts

  1. Yummy! I’ll tell a secret… i’m a little bit like Zadada without being an accountant! I hate overprices pastries because I know how much they cost in real!
    Beautiful pictures you took here. Bright and dreamy! I love that! And I have a love affair with pecan pie since i strated to bake them! xx cathy

    Reply
  2. These look absolutely delightful. I’m with Zadada, I really struggle paying for average treats when i know I can do much better. Gorgeous photos too (and I love that plate!)

    Reply
    1. Dannielle

      Thanks Renee. Just because something looks really pretty sitting in a café fridge display doesn’t mean it will taste good (I have been caught out a few times now). Mind you there’s nothing I love more than to pay for an amazing dessert at a restaurant with lots of different elements on the plate (something I know I can’t just whip up at home) wish I got to do this more often!
      That plate was a gift for my 3oth birthday 7 years ago!!!! xx

      Reply
  3. Oh my Gosh! I wish I had a wife like you to whip up these treats for me 😉 I adore a pecan pie. I will have to give this one a try also. You’re not helping my waistline at all with these delicious recipes :)

    Reply
    1. Dannielle

      Hehehe a wife would be so handy at times wouldn’t she!
      My tip for baking naughty treats is always make sure you have others to share with, it makes the whole process so much more enjoyable and the waistline manageable 😉 xx

      Reply
  4. Yum! Pecan Pie is my favourite dessert. I love that these are bite size… it means you can totally have a couple! PS – that plate is absolutely gorgeous!!!

    Reply
    1. Dannielle

      Thanks Lucy.
      Bite size always means good things like being able to eat several, hehe!
      That plate is one of my favs. X

      Reply
  5. Bart brought a little tray of different pastries home on our wedding anniversary mid-week and guess what my favourites were? Perhaps I can tackle my new favourites at home… might be dangerous!! x

    Reply
    1. Dannielle

      Oh how lovely is Bart!
      You really can’t go wrong, do it! Xx

      Reply
  6. How cute are these mini pecan tarts?! And they look so delicious too! I’d bet a million dollars that they taste much better than the store bought ones :)

    Reply
    1. Dannielle

      Thanks Pearl.
      They were delish. I think the more you bake at home the fussier you become at cafes.

      Reply
  7. Pingback: Salted Caramel Chocolate Chip Crumble Slice zamamabakes.com

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