Pecan tarts with Belgian bread crusts
Prep Time
Price Per Serving
Cooking Mode
8–12 slices Belgian bread
60 mL (¼ cup) cup brown sugar
30 mL (2 tbsp) tbsp sugar
15 mL (1 tbsp) tbsp butter
1 egg
80 mL (⅓ cup) cup golden corn syrup
5 mL (1 tsp) tsp vanilla extract
1 pinch salt
180 mL (¾ cup) cup pecans, coarsely chopped
8–12 slices Belgian bread
60 mL (¼ cup) cup brown sugar
30 mL (2 tbsp) tbsp sugar
15 mL (1 tbsp) tbsp butter
1 egg
80 mL (⅓ cup) cup golden corn syrup
5 mL (1 tsp) tsp vanilla extract
1 pinch salt
180 mL (¾ cup) cup pecans, coarsely chopped
Directions
1Preheat oven to 180 °C (350 °F).
2Spray a 7-7.5 cm (2.75-3 in.) mini tart pan with cooking spray. Place on a baking sheet. Set aside.
3Place the slices of Belgian bread on a work surface. Use a rolling pin to flatten them until very thin and compressed. Cut in them in half as needed.
4Take a piece and place it in the bottom of a tart pan compartment. Press it down with your fingers to shape the tart crust. Repeat with the other flattened pieces of Belgian bread. Set aside.
5In a bowl, combine all filling ingredients.
6Fill the tarts with 1½ Tbsp. of the filling. Don’t overfill the tarts as the mixture will rise while cooking.
7Bake for 25 to 30 minutes.
8Remove from oven. Let cool completely before eating. Serve and enjoy!
9You can use a butter knife to free the tarts from the mold so you don’t break them.
Disclaimer
We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Personal Note
Personal Note