Tiny Pecan Tarts with Vanilla Chantilly

© Katherine Stetson

A divine celebration of nutty, buttery flavor made more so when topped with vanilla chantilly.

Makes 24 tarts.

For the pastry:

  • 1 cup all-purpose flour
  • 1 cup unsalted butter, chilled
  • 3 ounces cream cheese
  • ½ teaspoon sea salt

In a food processor fitted with a steel blade, combine pastry ingredients and process and pulse until dough forms a ball.  Wrap dough in plastic wrap and refrigerate for one hour.

Divide the dough into 24 equal pieces and use your fingers to gently pat the dough into mini tart shells or mini muffin tins.  Set aside.

For the filling:

  • 1 cup brown sugar
  • 2 large eggs
  • 2 tablespoons unsalted butter, melted and cooled
  • 1 teaspoon vanilla
  • ½ teaspoon sea salt
  • 1 cup finely chopped pecans

Preheat oven to 350 degrees.

Thoroughly blend all filling ingredients, except pecans.  Fold in pecans.  Divide mixture between pastry shells and bake for 15-20 minutes.  Cool tarts on a rack.  When ready to serve, top each tart with a dollop of vanilla chantilly.

For the vanilla chantilly:

  • 1 cup heavy cream
  • ¼ cup confectioners sugar
  • 1 teaspoon vanilla

Whip cream until soft peaks form.  Add sugar and vanilla and continue whipping until cream is firm.  Refrigerate until ready to serve.

Copyright © Katherine Stetson, all rights reserved.