Pecan Shortbread Tartlets
Ingredients
Crust
-
2 boxes Rustic Bakery Pecan Shortbread Cookies
-
6 tbsp unsalted butter, melted
-
Pinch of sea salt
Maple Pecan Filling
-
½ cup light brown sugar
-
¼ cup pure maple syrup
-
2 tbsp unsalted butter
-
1 egg
-
1 tsp vanilla extract
-
Pinch of sea salt
-
¾ cup chopped toasted pecans
Topping (Optional)
-
Fresh whipped cream
-
Crushed Rustic Bakery Shortbread Cookies
-
Whole toasted pecans
-
Fresh raspberries or strawberries
Instructions
1. Prepare the Crust
Preheat oven to 350°F (175°C).
Finely crush the Rustic Bakery Pecan Shortbread Cookies in a food processor until they resemble fine crumbs.
Mix the crumbs with melted butter and a pinch of sea salt until evenly combined.
Press the mixture firmly into the bottom and sides of a mini tart pan or muffin tin to form small tart shells.
Bake for 8–10 minutes, then allow to cool slightly.
2. Make the Filling
In a small saucepan over medium heat, combine the brown sugar, maple syrup, butter, and sea salt.
Cook until the butter has melted and the mixture is smooth.
Remove from the heat and allow to cool for about 5 minutes.
Whisk in the egg and vanilla until fully combined.
Fold in the chopped toasted pecans.
3. Bake
Spoon the filling evenly into each prepared tart shell.
Bake for 12–15 minutes, or until the filling is just set with a slight wobble in the center.
Allow the tartlets to cool completely.
4. Finish
Top each tartlet with freshly whipped cream, a toasted pecan, and fresh berries if desired.
Finish with a tiny sprinkle of flaky sea salt for the perfect sweet-and-salty bite.
Rustic Tip
Swap the fresh berries with grilled peaches, cherries, or a scoop of vanilla ice cream for a delicious seasonal twist.
