To recompense your patience I'm going to share the recipe for my delicious, cute and super addictive pecan tarts. They're bite size so you won't feel guilty if you have one, but I can reassure you that it's going to be awfully difficult to just eat one!
1 single crust tart pastry
2/3 cup light corn syrup
100 g dark brown sugar
1 teaspoon vanilla
2 whole eggs
3 egg whites
¼ teaspoon salt
75 g chopped pecans
85 g chopped white chocolate (you can leave the white chocolate out, but because of my white chocolate-addiction I think they taste better with.)
note: If you like to shake this recipe up, add 1/3 cup of bourbon, it gives the tarts a great extra touch!
For the pastry crust:
Remove the store bought dough from the refrigerator. If stiff and very cold, let stand until dough is cool and malleable, about 5-10 minutes. Cut circles 1” larger than your tart pan out of the dough. Transfer to pan and gently ease the dough into the sides of the pan, careful not to stretch. Trim or pinch the dough around the pan edges. Freeze tart shells for at least ½ hours.
For the filling:
In a large bowl, whisk together corn syrup, brown sugar, bourbon if using, vanilla, eggs, egg whites and salt. Divide the pecans and chocolate between the frozen tart shells. Carefully pour the mixture over the pecans/chocolate being careful not to overfill. Bake the tarts until the center feels set yet soft when gently pressed, about 18-20 minutes. Let cool on a wire rack. Then remove from tart pans. If the filling has oozed over and stuck to the pan, carefully run a knife around the edge too loosen. This works best if the tarts are still slightly warm.