Part soufflé, part tart—really just pecan pie minus the crust. Whatever you call them, they're absolutely delicious. Just keep in mind that you'll need twelve 3-ounce ramekins to make the tartlets, or you'll have to bake them in batches, which could significantly impact the total cook time. Otherwise, this recipe couldn't be easier. Simply beat the eggs, salt, butter, corn syrup, sugar, vanilla extract, and chopped pecans together to form the batter. Spoon into the ramekins, then top with 2 pecan halves. Let them bake, and these adorable tartlets are ready to serve, warm or cold, however you prefer.
3 large egg(s)
1 Tbsp, melted
Dark corn syrup
Dark brown sugar
Unsalted pecan halves
- 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.
- 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.
- 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.