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Prep Time: 10 Minutes Cook Time: 18 Minutes |
Ready In: 28 Minutes Servings: 12 |
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A sweet for RSC#10. Ingredients:
1 egg, lightly beaten |
1/4 cup heavy cream (33%) |
1/4 cup butter, melted |
1/4 cup maple syrup |
1/3 cup golden raisin |
1/3 cup pecans, chopped |
1/8 teaspoon salt |
3 tablespoons coffee liqueur (we like kahlua) |
12 pecans, whole |
12 prepared miniature tart shells |
Directions:
1. Preheat oven to 450°F.
2. Place prepared tart shells on cookie sheet.
3. In a small bowl, add egg, heavy cream, melted butter, maple syrup, raisins, chopped pecans, salt, and coffee liqueur; stir well.
4. Pour mixture into prepared mini tart shells.
5. Place one whole pecan in the middle top of each tart.
6. Bake at 450°F degrees, on middle oven rack for 10 minutes; turn heat to 350°F degrees and bake a further 7 or 8 minutes.
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