Prize-Winning Pecan Tarts

A delightfully rich and nutty dessert with natural sweetness

Ingredients

  • 3 Eggs
  • 1/2 cup Melted butter (or coconut oil)
  • 1 cup Honey
  • 1/2 cup 100% Maple syrup
  • 1 Tbsp Flour
  • 1 Tbsp Milk of choice
  • 1 tsp Vanilla Extract
  • 2/3 cup Unsweetened Shaved Coconut
  • 2 cups Pecans
  • A tad Cinnamon Powder
  • A dash Nutmeg
  • 1/2 smidgeon Ground Cloves

Directions

  1. Set oven at 400 degrees Fahrenheit.
  2. Make favorite pie crust recipe and press into one 9" tart tin or into cupcake or mini tart tins.
  3. Beat eggs in blender or with hand mixer until foamy.
  4. Add melted butter. If butter is still hot, temper by adding a little of the egg mixture to it first.
  5. Add honey and maple syrup. Depending on your climate it may help to melt honey as well.
  6. Add flour. Mix well.
  7. Add milk and vanilla.
  8. If using blender, add pecans, coconut and spices and pulse several times until nuts are chopped to desired fineness. If using hand blender, chop pecans to desired fineness and then add along with final ingredients.
  9. Carefully pour Coconut Pecan filling into tart crust or mini crusts.
  10. Place in oven for 10 minutes, then reduce temperature to 350 degrees Fahrenheit.
  11. If making 9" tart, bake for additional 30-40 minutes or until golden brown on top. Filling may still jiggle if moved, but will set as it cools.
  12. For mini tarts, bake for additional 15-20 minutes or until golden brown on top.
  13. Allow to cool for 1-2 hours (for mini tarts) or 3-4 hours (for 9" tart).
  14. Enjoy!

Baker's Note: This recipe uses natural sweeteners and can be adapted with coconut oil for a dairy-free version. The filling will appear slightly jiggly when done but will set beautifully as it cools.

This recipe is found in the Audrey Rose Letters.

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