High 5 Salted Butterscotch Pecan Tarts
Course: DessertCuisine: AmericanServings
6
servingsPrep time
30
minutesCooking time
1
hourIngredients
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)
Directions
- 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