High 5 Salted Butterscotch Pecan Tarts

Recipe by Chef Laura RomitoCourse: DessertCuisine: American


Prep time


Cooking time




  • 4 oz unsalted butter

  • 6 oz dark brown sugar

  • ½ tsp High 5 Tickled Pink Himalayan Salt Blend

  • ¼ tsp High 5 Fixer Upper No Salt Blend

  • 2 whole eggs

  • 1 egg yolk

  • 1/2 cup light corn syrup

  • 2 tsp vanilla

  • Zest of ½ lemon (approx. ½-1 tsp)

  • 1 ½ – 2 cups pecans, lightly toasted

  • 1 (9”) tart or pie crust of your choice (for tiny tarts divide into 12 even pieces, for small tarts divide dough into 6 pieces)


  • pre-heat oven to 425 degrees; par-bake crust just until it turns opaque and no longer appears shiny; remove from oven and lower heat to 300
  • meanwhile, place a stainless steel bowl over a pot of simmering water (water should NOT touch the bottom of the bowl – just a small amount in the pot will be sufficient to create steam and cook filling)
  • melt butter, then add sugar, corn syrup, and salt and whisk together; dissolve sugar/salt completely
  • in another bowl, whisk eggs until smooth; temper eggs by adding a very small amount of the hot butter mixture at a time and whisking continually until all butter mixture and eggs are combined; do this VERY slowly to avoid scrambling the eggs
  • return mixture to double boiler and whisk gently until it reaches 140 degrees
  • add pecans and stir to combine; taste filling and adjust seasoning
  • pour filling into crusts and bake; 1 large tart will take 50-60 minutes at 275 degrees until set up and firm; smaller tarts will take less time depending on size, approx. 25-35 minutes at 300 degrees
  • allow to cool before serving

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