Pecan Tarts with Orange Cream

Name: Pecan Tarts with Orange Cream
Prep time: 35 min
Total time: 1 h 45 min
Yield: 6 servings
Ingredients: Pastry; 2 cups all-purpose flour; 1/4 cup ground pecans, toasted; 1/4 teaspoon salt; 2/3 cup cold Land O Lakes® Butter; 4 to 6 tablespoons cold water; Filling; 1/2 cup firmly packed brown sugar; 2 large Land O Lakes® Eggs beaten; 2/3 cup dark corn syrup; 2 tablespoons Land O Lakes® Butter melted; 1 teaspoon freshly grated orange zest; 1 teaspoon vanilla; 3/4 cup coarsely chopped pecans; Orange Cream; 1/2 cup Land O Lakes® Heavy Whipping Cream; 2 tablespoons sour cream; 1 tablespoon sugar; 1 tablespoon orange juice; 1/2 teaspoon freshly grated orange zest

The perfect holiday dessert - these individual tarts are topped with orange-flavored cream for an extra special touch.

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35 min

Prep Time

1 hr 45 min

Total Time

servings

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Ingredients

Pastry

2 cups all-purpose flour

¹/₄ cup ground pecans, toasted

¹/₄ teaspoon salt

²/₃ cup cold Land O Lakes® Butter

4 to 6 tablespoons cold water

Filling

¹/₂ cup firmly packed brown sugar

2 large Land O Lakes® Eggs, beaten

²/₃ cup dark corn syrup

2 tablespoons Land O Lakes® Butter, melted

1 teaspoon freshly grated orange zest

1 teaspoon vanilla

³/₄ cup coarsely chopped pecans

Orange Cream

¹/₂ cup Land O Lakes® Heavy Whipping Cream

2 tablespoons sour cream

1 tablespoon sugar

1 tablespoon orange juice

¹/₂ teaspoon freshly grated orange zest

How to make

STEP 1

Heat oven to 425°F.
STEP 2

Stir together flour, ground pecans and salt in bowl. Cut in 2/3 cup butter with pastry blender or fork until mixture resembles coarse crumbs. Mix in enough water with fork until flour is just moistened.
STEP 3

Divide dough in half; shape each half into ball.
STEP 4

Roll out dough, one-half at a time, to 19x6 1/2-inch rectangle. Cut 3 (6-inch) rounds from each dough rectangle. Place in 6 (4 3/4-inch) tart pans with removable bottoms, pressing pastry to fit into pans. Trim pastry even with edge of pans.
STEP 5

Place pans in 15x10x1-inch baking pan. Line each tart with double thickness of heavy duty aluminum foil. Cover bottom with dry beans or pie weights. Bake 5 minutes or until firm. Remove foil and weights. Continue baking 12-16 minutes or until crust looks dry.
STEP 6

Decrease oven temperature to 350°F.
STEP 7

Combine brown sugar and eggs in bowl. Add corn syrup, 2 tablespoons butter, 1 teaspoon orange zest and vanilla; mix well. Sprinkle 2 tablespoons pecans into each partially baked tart shell. Pour filling mixture evenly over pecans. (Do not overfill.) Bake 20-25 minutes or until filling is set. Cool completely.
STEP 8

Beat whipping cream, sour cream and sugar at high speed in bowl until soft peaks form. Gradually add orange juice, beating until stiff peaks form. Pipe or spoon whipped cream mixture on top of tarts. Sprinkle with orange zest.

Tip #1

Tarts can be made ahead. Prepare Orange Cream just before serving . Wrap cooled tarts in aluminum foil or plastic food wrap; store at room temperature for up to 2 days or refrigerate up to 1 week. These tarts also freeze well. Place wrapped tarts in plastic resealable freezer bags. Let thaw at room temperature at least 2 hours before serving.

760 Calories

45 Fat (g)

150 Cholesterol (mg)

390 Sodium (mg)

84 Carbohydrates (g)

3 Dietary Fiber

9 Protein (g)

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