For the crusts, I used my go-to pie crust recipe, but continuing with my whole wheat challenge, I swapped the regular flour with whole wheat pastry. The result was still good, although I have to admit that I could taste a difference in the pie crust. The whole wheat definitely tasted more wholesome, which is not necessarily bad, but not as good as the standard buttery pie crust. Maybe more butter would help. Or maybe a half and half mixture. Otherwise these little tartelettes were pretty awesome. Sweet, gooey, nutty all wrapped in a cute little package.
- 2 Eggs, Slightly Beaten
- 3/4 cup honey
- 1/4 cup Light Corn Syrup
- 1/4 cup brown sugar
- 2 Tablespoons Flour
- 1/4 Teaspoon Salt
- 1 Teaspoon Vanilla
- 1-1/4 cups chopped pecans
- 1 unbaked pie crust (recipe below)
2. Using a 2in diameter cookie cutter, cut 16 rounds of pie dough. Lightly press into a buttered muffin pan.
3. In a large bowl, whisk together eggs, honey, syrup, sugar, flour, salt and vanilla. Pour about 2-3 Tablespoons in each mini pie shell. Be careful that the filling doesn't flow over the shell.
4. Spread 2 Tb pecans in each shell.
Bake at 375 deg F. for 20 minutes or until filling is set. Remove each tartelette onto cooling rack and let cool for at least 10 minutes before serving.
Whole Wheat Pie Crust (adapted from Land O'Lakes)
- 1 cup whole wheat pastry flour
- 1/8 teaspoon salt
- 1/3 cup cold butter
- 2 to 3 Tbs ice cold water
2. Shape dough ball. Flatten slightly. Wrap ball in plastic food wrap and refrigerate for at least 30 minutes.