Mini Pecan Pie Tartlets (Stove Top)
I fell in love with Pecan Pie, actually Pecan Pie a la mode about 2 decades ago. It is however a lonesome love. It is not shared by the others in my house. Well to start out my son is allergic to pecans and then others find it too sweet. To satisfy my pecan pie cravings, I have devised these pecan pie tartlets. All things considered, they are much easier, loaded with pecans and pretty close to the real deal. The best part of this is that you can get your cravings satisfied by a couple of these. Now, these are by no means healthy, however they are generally lighter than the real deal. And, at least to me feel close to the real deal. I sometimes substitute pine nuts in recipes. Those my son can handle. So maybe next up is pine nut tartlets
I made these mini tartlets using pre-made phyllo shells and a stove top filling. I devised this for Thanksgiving this year. Unlike this year, last year I had a big crowd and people were bringing a lot of desserts.
I felt it was not seemly to have something sweet on the table. Done in about 20 minutes, my tarts are devised. And they are a hit anytime I make them. The base is done using pre-made phyllo shells. They might feel a little like baklava, in a good way.
What makes these Pecan Pie Tartlets work?
Despite being a lit richer, the ingredients do include egg and butter. They are cooked on the stove top stirring constantly until the sweet custard is formed. These include lots of pecans, that adhere to the custard. The only thing that you need to be patient about is stirring the custard constantly on very low heat.
Yes, it takes about 10 minutes, that feel like a long time. However, when you pop one of these into your mouth, you will not be disappointed.
A delicate and simple miniature version of pecan pie.
Ingredients
- 4 tablespoons unsalted butter
- 1 tablespoon molasses
- 4 tablespoons maple syrup
- 1/2 tablespoon cornstarch
- 2 eggs beaten.
- 1 teaspoon vanilla extract
- 1 cup chopped pecans
- 1/2 cup whole pecans
- 24 mini phyllo shells
Instructions
- Place the butter in a heavy bottomed pan and melt on low heat.
- Add in the molasses and the maple syrup and stir until melted.
- Turn the heat to the lowest, setting and stir in the cornstarch and mix well and the vanilla extract.
- Gradually add in the eggs and continue cooking until the mixture thickens enough to coat the back of a spoon. This takes about 12 minutes on constant stirring on very low heat.
- Please note, you do not want the mixture to become too thick, as the sauce/custard should adhere and coat the pecans when added.
- Stir in the pecans and mix well. Cool a little.
- Carefully fill the shells until they are comfortably filled but not overflowing.
- Serve warm.
My Virtual Thanksgiving
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