Honey Pecan Tart

Honey Pecan Tart

Death to corn syrup. Here's a pecan tart made properly, sweetened with honey the way it should be. Baked mini so everyone gets their own. Add a scoop of vanilla ice cream if you're going all the way.

INGREDIENTS

  • 6 mini tart shells (3"), unbaked
  • 1 cup pecan halves
  • 1/2 cup Thick Honey
  • 1/3 cup light brown sugar, packed
  • 2 large eggs
  • 3 Tbsp. unsalted butter, melted
  • 1 tsp. vanilla extract
  • 1 tsp. salt
  • Maldon salt for finishing

INSTRUCTIONS

  • Preheat oven to 350°F
  • Whisk eggs, Thick Honey, brown sugar, melted butter, vanilla and salt until smooth
  • Stir pecans into the mixture until coated
  • Divide filling evenly among tart shells
  • Bake 22-25 minutes, until centers are set and tops are golden brown
  • Cool completely on a wire rack before serving
  • Finish with a squeeze of Thick Honey and a sprinkle of Maldon salt