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Photo of Pecan Tartlets by WW

Pecan Tartlets

7
Points®
Total Time
47 min
Prep
10 min
Cook
37 min
Serves
12
Difficulty
Easy
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.

Ingredients

Cooking spray

2 spray(s)

Egg

3 large egg(s)

Table salt

⅛ tsp

Salted butter

1 Tbsp, melted

Dark corn syrup

⅓ cup(s)

Dark brown sugar

⅔ cup(s)

Vanilla extract

1 tsp

Chopped pecans

⅓ cup(s)

Unsalted pecan halves

24 half/halves

Instructions

  1. 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.
  2. 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.
  3. 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.

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