Pecan & Whiskey Tarts

Ingredients

Yield:

one 10” pie or 48 2” tarts

• Pie Dough

  • 3 & ¼ C (500g) bread flour
  • ½ Tbsp (7g) salt
  • ½ Tbsp (7g) sugar
  • ¾ C (165g) butter
  • ¾ C (160g) vegetable shortening
  • 2 eggs
  • 2 Tbsp (30-35ml) cold milk

• Filling

  • 4 eggs
  • 1/8 C (40g) molasses
  • 1/3 C & 1 Tbsp (130g) corn syrup
  • 1 tsp vanilla
  • 2 Tbsp whiskey
  • 3 ½ Tbsp (45g) melted butter
  • 2 ½ C (280g) roughly chopped pecans
  • 3/4 C & ½ Tbsp (185g) brown sugar

Preparation

Difficulty:

Easy

Total Time: 2 Hours

 

 

1. Pie Dough

   1. Mix dry ingredients
   2. Cut in butter and shortening until crumbly (pieces the size of peas) with pastry blender or with the paddle attachment on stand mixer
   3. Add eggs, and just enough milk so pastry comes together, do not over mix
   4. Rest pastry in fridge overnight, or at least 1 hour
   5. Roll pastry out to ¼” thick and line 10” fluted pie pan, or cut out rounds with biscuit cutter and line tart shell moulds
   6. Rest shells in fridge for one hour to relax pie dough and avoid shrinking
   7. Par bake shell at 325F lined with parchment and pie weights (rice or dry beans work well)
   8. 10 minutes for tarts, 20 minutes for pie shell.

2. Filling

   1. Whisk all ingredients together until smooth
   2. Place pecans in tart shells first then cover with filling mix
   3. Bake in a low oven heat 280-300F until set (10-12 minutes for tarts, 25-30 for 10” pie)
   4. Cool and serve with pumpkin pie ice cream