makes 24 tarts
Pastry
8 tablespoons unsalted butter, room temperature
3 ounces (6 tablespoons) cream cheese, room temperature
1 cup all-purpose flour
1/4 cup confectioner's sugar
pinch of fine sea salt
1 tablespoon cocoa powder for color (optional)
In the bowl of a stand mixer, using the flat beater, combine the butter and cream cheese. Slowly add the salt, confectioner's sugar, flour, and optional cocoa powder; combine. Divide into 24 equal portions, roll into ball shape; place in a greased mini muffin pan. Refrigerate for 15-20 minutes before pressing dough into the mini muffin cups using fingers or a pastry tool dipped in flour. Refrigerate while making the filling.
Filling
4 tablespoons unsalted butter
1/4 cup Lyle's Golden Syrup (or corn syrup)
1/2 cup confectioner's sugar
1/2 cup finely chopped pecans
pinch of salt
1/2 teaspoon pure vanilla extract
Preheat oven to 350F. In a heavy bottomed saucepan, combine everything but the vanilla extract. Bring to a boil for one full minute. Remove from heat and stir in the vanilla. Pour mixture into prepared pastry, filling no more than 3/4 full. Place mini muffin pan on a larger sheet pan to catch any drips that might spill over. Bake at 350F for 25 minutes. Allow tarts to cool in pan for 25 minutes before removing. Trim excess caramel with kitchen scissors if needed (while the caramel is still pliable).
Mascarpone Frosting
8 ounces Mascarpone cheese, room temperature
1/2 cup confectioner's sugar (or to taste)
1 teaspoon pure vanilla extract
Mix ingredients together by hand. Pipe or spoon onto completely cool tarts. Refrigerate.
Don't add the glaze pecans until serving time.
Glazed Pecans
1/2 cup pecans
1 tablespoon Lyle's Golden Syrup (can sub corn syrup or honey)
1 1/2 teaspoon granulated sugar
pinch of fine sea salt
Preheat oven to 325F. Combine sugar cane syrup, salt, and granulated sugar in a heat safe bowl and microwave on high for 10-20 seconds until sugar dissolves and mixture is very liquidy. Immediately pour over nuts and stir to combine. Place nuts in a single layer on a silicone lined sheet pan (greased foil or non-stick foil will also work). Bake nuts for 15 minutes, tossing half way through baking. Remove nuts from the oven and use a fork to separate them from one another; cool completely. Can be made up to 2 days in advance. Store in an airtight container. Top tarts with glazed pecans just before service, otherwise the glaze will start to melt into the Mascarpone frosting.
Pastry
8 tablespoons unsalted butter, room temperature
3 ounces (6 tablespoons) cream cheese, room temperature
1 cup all-purpose flour
1/4 cup confectioner's sugar
pinch of fine sea salt
1 tablespoon cocoa powder for color (optional)
In the bowl of a stand mixer, using the flat beater, combine the butter and cream cheese. Slowly add the salt, confectioner's sugar, flour, and optional cocoa powder; combine. Divide into 24 equal portions, roll into ball shape; place in a greased mini muffin pan. Refrigerate for 15-20 minutes before pressing dough into the mini muffin cups using fingers or a pastry tool dipped in flour. Refrigerate while making the filling.
Filling
4 tablespoons unsalted butter
1/4 cup Lyle's Golden Syrup (or corn syrup)
1/2 cup confectioner's sugar
1/2 cup finely chopped pecans
pinch of salt
1/2 teaspoon pure vanilla extract
Preheat oven to 350F. In a heavy bottomed saucepan, combine everything but the vanilla extract. Bring to a boil for one full minute. Remove from heat and stir in the vanilla. Pour mixture into prepared pastry, filling no more than 3/4 full. Place mini muffin pan on a larger sheet pan to catch any drips that might spill over. Bake at 350F for 25 minutes. Allow tarts to cool in pan for 25 minutes before removing. Trim excess caramel with kitchen scissors if needed (while the caramel is still pliable).
Mascarpone Frosting
8 ounces Mascarpone cheese, room temperature
1/2 cup confectioner's sugar (or to taste)
1 teaspoon pure vanilla extract
Mix ingredients together by hand. Pipe or spoon onto completely cool tarts. Refrigerate.
Don't add the glaze pecans until serving time.
Glazed Pecans
1/2 cup pecans
1 tablespoon Lyle's Golden Syrup (can sub corn syrup or honey)
1 1/2 teaspoon granulated sugar
pinch of fine sea salt
Preheat oven to 325F. Combine sugar cane syrup, salt, and granulated sugar in a heat safe bowl and microwave on high for 10-20 seconds until sugar dissolves and mixture is very liquidy. Immediately pour over nuts and stir to combine. Place nuts in a single layer on a silicone lined sheet pan (greased foil or non-stick foil will also work). Bake nuts for 15 minutes, tossing half way through baking. Remove nuts from the oven and use a fork to separate them from one another; cool completely. Can be made up to 2 days in advance. Store in an airtight container. Top tarts with glazed pecans just before service, otherwise the glaze will start to melt into the Mascarpone frosting.
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