Two-Bite Butter Pecan Tartlets

Great when paired with mini scoops of vanilla and coffee ice cream and maybe a swirl of raspberry sauce...yum!

• Ready In: 1 hr 40 mins
• Yields: 3 dozen

Ingredients

• Pastry

• 1 3⁄4 cups flour
• 1⁄2 cup butter, softened
• 1⁄2 cup sugar
• 1  egg
• 1  teaspoon vanilla extract

• Filling

• 1  cup powdered sugar
• 1⁄2 cup butter
• 1⁄3 cup dark corn syrup
• 1  cup  chopped pecans
• 36  pecan halves, for garnish

Directions

1. Heat oven to 400*F.
2. Combine all pastry ingredients in a large bowl and mix with an electric mixer on medium speed until mixture resembles coarse crumbs.
3. Press 1 tablespoons of the mixture into each well of 36 non-stick mini muffin cups, forming 1 3/4-2" shells.
4. Bake 7-10 minutes, until very lightly browned. Remove from oven; reduce oven temperature to 350*F.
5. Combine the powdered sugar, butter, and corn syrup in a 2-quart saucepan.
6. Cook over medium heat, stirring occasionally, until mixture comes to a full boil, 4-5 minutes.
7. Remove pan from heat; stir in the chopped pecans.
8. Spoon the filling into the baked shells and top each with a pecan half; bake for 5 minutes.
9. Cool for 20 minutes; remove from pans and cool completely on wire racks.