It's been a VERY long time since my last post. I just want to sincerely apologize for the long wait. I haven't had many opportunities to bake in the past few months. With that said, Eid is one occasion for which I have to bake no matter what. It doesn't feel like a holiday unless there's goodies to wake up to in the morning and sweet, delicious aromas wafting from the kitchen. I haven't really made anything to do with pastries yet, so I thought I'd give this recipe a try since it seemed less complicated than making an actual pie or tart (which I have YET to try). Pecans are my favorite nuts, so there was also no question about using anything else for the filling (although walnuts are pretty good too). I made the mistake of using pecans that were a little old (which I stored in the fridge for some time.) Note: Always use fresh nuts for the best taste. In fact, always use fresh everything.
And finally, the recipe came from a book that came straight from South Africa (who they say have some of the best bakers) courtesy of one of my cousins who went there over the past summer. The book is called "Busy Biscuits." Not sure if I like this book yet...I have a to try a few more things and then I will give it an official review. The only thing about these kinds of books from other countries is that they don't always have exact recipes. They give you general measurements for certain ingredients, and then usually you have to figure out some things as you go along. For example, there is no exact measurement for how much flour to use in this recipe, so I had to keep adding flour until I felt the dough was just right. Basically, the dough cannot be too gooey, and you add only very little flour at a time until the dough stops sticking to your fingers and the bowl - it should be pliable enough to roll out and cut out.
This tart wasn't bad at all. The pastry kind of melts in your mouth once you eat it. I feel like the filling could be better, which is why I will also add a different recipe of pecan tarts from another cookie book that I like to use "Cookies: 1,001 Mouthwatering Recipes from Around the World." Here's the final product, and following that is the recipe...
Ingredients:
For the Pastry:
- 1/2 cup (1 stick) butter
- 1/2 cup powdered sugar
- 1 egg yolk
- 1 tsp baking powder
- 1 cup cake flour (or more...you will definitely need more!)
- 1 tsp vanilla flavoring
For the Filling:
- 30 g butter or margarine (softened)
- 1 egg white
- 1 tbsp cocoa
- 1 level cup chopped pecans
- 2 tbsp powdered sugar
Topping:
Melting Chocolate (I used Ghirardelli Milk Chocolate Chips and melted it in a double broiler over the stove...YUMMM)
1. Take out a mini muffin pan with 24 cups and set aside. For the pastry, mix the butter, vanilla, and powdered sugar using an electric/stand mixer until fluffy.
2. Next, take an egg and separate the egg yolk from the egg whites. Put aside the egg white to use later for the filling.
3. Take the egg yolk and beat it into the pastry mixture.
4. Fold in the baking powder and cake flour to make a soft dough. After using 1 cup of flour, keep adding flour 1 or 2 tbsp at a time until you reach the right consistency of dough. (Read the intro of this post to get a better idea.)
5. Roll out the dough 4 mm thick, cut into rounds (at least 2-2 and half inches in diameter), and place them VERY GENTLY into the mini muffin cups. Don't press the rounds into the cups too hard or the dough will break. Gently press the top edges down.
6. For the filling, whisk the egg white until stiff. Then add sugar and whisk until it's dissolved. Fold in the cocoa, butter, and chopped pecans.
7. Take the filling, and fill the tarts in the muffin cups. Optional: Place half a pecan on top for decoration.
8. Preheat the oven at 350 degrees F, and then bake the tarts for about 10 minutes.
9. When the tarts are cool, drizzle the tops with melted chocolate. (I used a pastry big and round tip...take the pastry bag, drop in the round tip, fill the pastry bag with the melted chocolate, and squeeze gently!)
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