Optional: whipped creamice cream, or sauces for serving
Instructions
Preheat your oven to 350 degrees F (175 degrees C).
In a bowl, combine the flour and salt with the chilled, diced butter. Use a pastry cutter or your fingers to blend together until the mixture resembles coarse crumbs.
Add milk, a little at a time, until the dough starts to come together, then form into a ball.
Roll out the dough and cut it to fit into the cups of a mini muffin or tart pan.
For the filling, whisk the eggs in a bowl, then add sugar, vanilla extract, and chopped pecans.
Spoon the pecan mixture into each tart shell, filling each until ⅔ full.
Bake in the preheated oven for about 25 minutes, or until filling is set and crust is golden.
Allow to cool before serving. Enjoy your tarts plain or see serving suggestions above for more ideas.
Notes
• Ensure your butter is cold for a flakier crust.
• Toast the pecans beforehand for enhanced flavor.
• Avoid overfilling the tarts, as the filling puffs up during baking.
• Let tarts cool completely before serving to help them set properly.
• You can add a pinch of salt or spices to enhance the overall flavor profile.