Organic Pecan Tarts W/ Maple Whipped Cream
ORGANIC PECAN TARTS W/ MAPLE WHIPPED CREAM
Halloween is behind us, so I’m letting myself get festive for the Holidays! I made these cute little organic pecan w/ maple whipped cream tarts that are PERFECT for a Thanksgiving dessert and really all winter long. I love these for many reasons; they are cute, delicious, and easy to put together.
Now, I like to serve a mini dessert for each guest. It seems more special. But it’s also perfect made in a traditional 9” tart pan.
I bought all of my ingredients for this recipe at Sprouts, and they are all organic. Sprouts is the perfect place to shop to get yourself into the Holiday spirit, and I do love the great prices, selection, and friendly faces that I always find at Sprouts. Sprouts has a great selection of organic ingredients….the Horizon Whipping Cream that I use in this recipe is fabulous and with it being organic, I know the ingredients are high quality.
To take this recipe over the top, I made a special whipped cream. I added real maple syrup for sweetness and a hint of vanilla for the whipped cream. To.die.for.
The pecan pie will keep for 3-4 days in the refrigerator. If you want to freeze, wrap the pie tightly with aluminum foil, plastic freezer wrap or place pie in a heavy-duty freezer bag. Enjoy! If there are any leftovers, cover the pie loosely with aluminum foil or plastic wrap and store in the refrigerator.
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Organic Pecan Tarts w/ Maple Whipped Cream
Ingredients
- 1 1/2 cups flour
- 1/2 tsp salt
- 2 tbsp sugar
- 1/2 cup butter, cold, sliced
- 4-5 tbsp water
- 1 cup corn syrup (Wholesome Light Corn Syrup recommended)
- 3 eggs
- 1 cup granulated sugar
- 2 tablespoons butter, melted
- 1 teaspoon pure vanilla extract
- 1–1/2 cups (6 ounces) coarsely chopped pecans
- 1 cup heavy cream cold (Horizon Organic recommended)
- 2 tablespoon pure organic maple syrup
- 1/2 teaspoon vanilla extract or ½ vanilla bean (seeds scraped)
- 1/8 pinch of salt
Instructions
- Combine flour, salt, and sugar in medium bowl.
- Cut in cold and sliced butter and blend until broken into bits. Add in water 1 tbsp at a time until dough is workable.
- Divide dough into 6 balls and flatten it out into discs. Cover and refrigerate while making pecan filling.
- In another small bowl, corn syrup, eggs, sugar, butter and vanilla using a spoon or a rubber spatula.
- Stir in pecans.
- Roll each piece of dough into a 6-in circle, about 1/4-inch thick. Transfer to four 4-1/2-in. tart pans*; press the dough flat into the bottom of the tart pans and up the sides. Trim excess above the edges.
- Add the pecan filling to the tart shell filling 3/4 of the way full.
- Place tarts on a parchment-lined baking sheet. Bake at 375° for 25-35 minutes. All ovens vary, you will know when it'd done with the filling is set but still has a slight giggle in the center (it will set as it cools). Let cool
- Cool for at least 1 1/2 hours on a wire rack before serving.
- Top with maple whipped cream.
- Attach the whisk attachment to a standing mixer. Alternatively, you can whip it by hand (or with a handheld mixer). If you do, it may take a few minutes longer.
- Add all the ingredients to the bowl. Whisk on medium-low speed until foamy, about 1 minute. Increase the speed to high and whip until soft peaks form, 1-2 minutes
Notes:
- Instead of baking in the 4- 4 1/2" tart pans, bake in a regular 9" pie pan. Baking times will vary. You will know it's done when you give it a gentle shake and it gives a little jiggle in the center. Usually about 55 minutes. The center should have a slight giggle. Or when an instant-read thermometer reads 200 F.
- Use organic ingredients if making this pie organic.
Nutrition Facts
Calories
596.46Fat (grams)
336.84Sat. Fat (grams)
213.97Carbs (grams)
100.82Fiber (grams)
0.84Net carbs
99.98Sugar (grams)
78.09Protein (grams)
31.36Sodium (milligrams)
656.41Cholesterol (grams)
1129.96