Pecan Tartlets

6
Total Time
47 min
Prep
10 min
Cook
37 min
Serves
12
Difficulty
Easy
Part souffle, part tart—really just pecan pie minus the crust. Whatever you call them, they're absolutely delicious.

Ingredients

cooking spray

2 spray(s)

egg(s)

3 large

table salt

tsp

salted butter

1 Tbsp, melted

dark corn syrup

cup(s)

dark brown sugar

0 cup(s)

vanilla extract

1 tsp

chopped pecans

cup(s)

unsalted pecan halves

24 halves

Instructions

  1. Preheat oven to 450ºF. Place twelve 3-ounce ramekins in a shallow baking pan or on a rimmed cookie sheet for easy handling; coat ramekins with cooking spray.
  2. In a medium bowl, beat eggs with salt. Add melted butter, corn syrup, sugar and vanilla; beat well. Blend in chopped pecans and then spoon batter half way up ramekins; gently place 2 pecan halves on top of each ramekin.
  3. Bake for about 17 minutes. Reduce oven temperature to 350ºF and bake until a knife or toothpick inserted in center of a ramekin comes out clean, about 15 to 20 minutes more. Remove from oven and allow to cool; serve in ramekins with a spoon, either warm or cold. Yields 1 per serving.

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