I absolutely LOVE Pecan Tarts! While a bit more labour intensive, this is a relatively easy dessert recipe. These tarts are wonderful for parties, look lovely in a mixed dessert platter, and are always a popular treat! While one could easily substitute traditional tart dough I made these Gluten Free for my fellow Celiacs!

Gluten Free Pecan Tarts

Mary

I LOVE Pecans and this tasty tart is an all time favourite in my family! I love to use these for small catering functions as part of a dessert platter and once cooled these freeze really well.

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Prep Time 1 hr 30 mins

refrigeration time 2 hrs

Total Time 3 hrs 30 mins

Course Dessert

Cuisine American, Canadian

Servings 16 Tarts

Calories 872 kcal

Equipment

Stand Mixer
1 medium mixing bowl
1 small mixing bowl
3 Silicone Muffin Pans, 6-cup
2 Cookie Sheet
Spatula

Ingredients

Pecan Filling

1 Cup Salted Butter
3 Cups Chopped Pecans
9 Large Eggs
3 Cups Light Corn Syrup
1 Cup Light Brown Sugar
2 Cups White Sugar
3 Tsp Vanilla Extract

Tart Shells (Use 1/4 C of dough per each Tart)

1 Cup White Sugar
2 tsp Baking Powder
1.5 Cups Rice Flour
1 Cup Sorghum Flour
1/2 Cup Almond Flour
1 Tsp Xanthan Gum
1 Cup Butter
1 Egg

Instructions

Pecan Filling

Melt butter and set aside to cool
Chop Pecans
Crack all eggs into a small metal bowl and whisk.
Mix all pecan filling ingredients together until well blended.

Tart Shell Crust

Combine all ingredients in a Mixing Bowl and mix until dough forms.
Use 1/4 Cup of dough for each tart shell.
Butter and lightly flour (GF Flour) silcone muffin pan. Press 1/4 dough into each section and up sides, not quite half way up. Prick base with end of a fork.

Final Steps

Cook Tart Shells for 5 minutes in pre-heated 375 degree oven
Remove from oven.
While still warm divide pecans equally between 16 tart shells
Divide filling equally as well. Easiest to pour filling from a 1/4 measuring cup.
Once all tarts are filled return to 375 Degree oven and bake for 30 minutes or until light brown and filling is firm.
Unless you're using a convection oven, rotate and switch cookie sheets in the oven halfway through bake so bottom crust doesn't become too brown.
Refrigerate for 2 hours until set. Enjoy!