This is tweak on a Paula Deen recipe, which means, of course, plenty of butter. Yum!
Tart crust: (or be lazy and buy Pillsbury Pie Crust and then pinch to size. It’s not quite as sweet but it works in a pinch.)
1/2 cup butter, softened
1/2 cup sugar
1 egg
2 cups all purpose flour
Cream the butter and sugar together until light and fluffy. incorporate egg, then flour.
Pinch off a ball of dough and place into each mini-tart pan. form crust around sides with your fingers, the thinner the better, but be careful not to have any holes or tears. set aside.
Sinful pecan filling:
2 tbsps butter, softened
1 1/2 c brown sugar
2 eggs
2 tsp vanilla extract
1/4 tsp salt
chopped pecans (about 2-2 1/2 cups)
Praline topping: (if you end up with extra, line a cookie sheet with foil and spray it with Pam. Place tablespoons of the Praline mixture on the sheet and cook at 350 degree for 7 or 8 minutes for real Southern Pralines.)
Fill uncooked crusts halfway with chopped nuts. using a squeeze bottle (or a Ziploc bag with a small hole cut in the tip, fill to top with the butter/sugar mix. Sprinkle more nuts on top.
~Makes 48 mini tarts. ~
Another helping of something sinful! As an extra treat, read the latest excerpt from To Sin With a Stranger by Kathryn Caskie, the first book in her brand new Seven Deadly Sins series–it’s in stores and available online now!
