They are sweet, gooey and the perfect treat to end a nice meal. Sprinkle with powdered sugar, if desired. Pecan Butter Tarts are a classic Canadian dessert that are actually quite easy to make. Once fluffy add the egg, and vanilla and beat to combine. Flatten into a larger circle and using a rolling pin, roll the dough back and forth a few times. Once dough has rested, place on a lightly floured surface. Remove the cookies from the pan to a Stackable Cooling Rack and let them cool completely. Preheat Oven to 350F (176C) To create the crust beat together the sugar and butter with an electric mixer. Spray the tart ring with non-stick spray. Remove the pan from the oven, and let the cookies cool in the pan for 3 minutes. Bake for 20-25 minutes or until the cookies are light golden brown. To prepare the caramel filling, place the brown sugar. Using the scoop, fill each tart shell with a level scoop of the filling (do not overfill). Take walnut-sized balls of the pastry and toss them in flour. Finely chop the pecans using the Food Chopper add them to the batter bowl contents and mix well. Stir in the brown sugar, egg, and vanilla. Dip the Mini Tart Shaper in the flour, and press into the dough with even pressure until the dough rises slightly above the rim of the pan.įor the filling, place the butter in a Small Batter Bowl microwave on HIGH for 30 seconds or until melted. Place the dough balls into the ungreased cups of the Mini Muffin Pan. Using the Small Scoop, shape the dough into 1" (2.5-cm) balls. Add the flour mix until a soft dough forms.
For the tart shells, beat the butter and cream cheese in a Classic Batter Bowl until well blended.
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