Mini Holiday Pumpkin Pecan Tarts
|For the dough:|
plus more for shaping dough
ice cold, plus more as needed
|For the filling:|
plus 1 egg yolk
corn syrup, dark
canne pumpkin purée
chopped and plus 24 halves for garnish
Preheat oven to 350℉ (180℃).
Coat mini muffin tins with cooking spray or grease with butter.
To make the dough:
In a food processor, pulse pecans with the sugar, salt, and flour, until the nuts are ground and the ingredients are mixed together.
Put in butter and pulse until dough resembles coarse meal.
Slowly pour in ice water through the feed tube, pulsing, until the dough comes together.
Transfer onto clean work surface or cutting board sprinkled with flour.
Form dough into a ball and divide evenly into 24 pieces.
Roll each piece into a ball and evenly press into each cup, until the bottom is covered. If the dough is sticky, coat your finger with flour first.
Bake 16 to 19 minutes, until the crusts are very golden.
Check often to ensure they don't turn too brown.
At the same time, to make the filling:
In a medium bowl, stir the egg and yolk with the corn syrup, sugar, pumpkin filling and vanilla.
Mix the chopped pecans.
Remove dough from oven and spoon 1 tablespoon of the filling into each cup.
Top each with 1 whole pecan half.
Return the pans back to the oven and continue to bake, for about 15 minutes more, until the pumpkin filling is set.
Cool on a wire rack.
Remove mini tarts from the tins.
Serve or store in an air-tight container.