On Friday nights, I like to unwind from the busy week and bake. Lately, I've been wanting to try more complicated recipes, but I'm usually limited to the inventory in my pantry. As I was looking through my Hawaii's Best Local Desserts cookbook by Jean Watanabe Hee, the pecan tarts recipe caught my eye. Although I didn't have pecans, I thought walnuts would be a great variation.
So I chopped some walnuts in preparation.
I usually cut the recipe in half so if I do end up eating everything, the damage isn't as devastating. Preheat your oven to 325 degrees as you wait for the 4 ounces of cream cheese and 1/2 cup butter to reach room temperature. Then, combine.
Mix in 1 cup of flour.
Split the dough into two parts and make 12 balls each. I got only 22 balls. Press each ball into your mini muffin tin.
Mix together 1 beaten egg, 3/4 cup brown sugar, and 1 tsp vanilla.
Stir in 3/4 chopped walnuts.
I'm all about variation so I added chocolate chips to half of the batter.
The tarts are filled and ready to bake for 30 minutes.
These little tarts were super yummy! I really liked the shell itself. You can use your imagination to come up with a variety of fillings. Perfect mini treat!
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