Salted Caramel Pecan Tarts

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SALTED CARAMEL PECAN TARTS

PHOTOGRAPHY COURTESY OF CHANI EDELL

Don’t say I didn’t warn you- you will NOT be able to have just one. In creating this recipe, let’s just say I made many, many new and good friends. This is a must have at your Pesach table. 

  • Duration
  • Cook Time
  • Prep Time
  • 12Servings

Ingredients

Crust

  • 1 ¼ cup almond flour (if you don’t have almond flour, 1 1/3 cup slivered almonds ground yields 1 ¼ cup almond flour)
  • 1 cup pecans or walnuts
  • 4 teaspoons potato starch
  • 5 tablespoons oil
  • ¼ cup brown sugar
  • 2 teaspoons cinnamon
  • 1/8 teaspoon salt

Tart Filling

  • 2 eggs
  • 1 cup maple syrup
  • 2 tablespoons potato starch or almond flour
  • ¼ teaspoon salt
  • 1 teaspoon vanilla
  • About 1 and ¼ cups pecans or more

Preparation

Crust Instructions: 

1. Preheat oven to 375°F.

2. Place all crust ingredients in a food processor fitted with the s-blade and pulse for 15 seconds, or until there are no large chunks of nuts left. The nuts should be 1/8” or smaller in size.

3. Choose a serving/baking option:

Option A) “Tuffins”: tart/muffin hybrids:

Line a muffin tin with cupcake liners, preferably without ridges on the sides (I recommend PaperChef Large Parchment cups). Press a rounded tablespoon onto the bottom of each liner and more than halfway up the sides. Bake 10-13 minutes. Let cool at least 20 minutes before filling. CAREFULLY remove the paper liner. The crust should create a pie crust effect for the filling and you should have little mini pies.

Option B) One large tart:  

Press crust bottom into the bottom of your (preferably) 9” round Pyrex and more than halfway up the sides.  Bake 10-13 minutes. Let cool at least 20 minutes before filling. 

Filling Instructions: 

Combine filling ingredients. Pour into baked crust, not filling beyond the crust border, and bake an additional 25-35 minutes.

Salted Caramel Pecan pie