It beats freezing them in an ice cube tray (or saving them in the fridge where they don’t stay fresh for long.) Pin Pin When frozen, pop the egg white into a plastic bag and store it in the freezer until needed. Then, cover with plastic wrap and freeze. If you have or buy these silicone molds, try putting that extra egg white(s) or egg yolk(s) in one of these molds.
Commercial tart sizes vary widely, so the size you buy will affect the yield of this recipe. You can also use commercial tart crusts if you can find them. If you are a visual learner, check out the picture tutorial below. Tart shells can be shaped in advance and stored in the freezer to be baked the day before you need them. Of course, the same thing happens to a full-size classic pecan pie, but the effect is more pronounced in a petite tart. Unfortunately, as my Mini Chocolate Pecan Tarts cooled and the filling deflated, they looked like an alien had nibbled out of the middle. While baking, a peek into the oven showed the filling reaching for the sky. That saying reminded me of the problem I had with these little pies. My dad used to say, “The higher they go, the farther they fall.” He typically referred to somebody super excited about something one minute and lower than a snake soon after that.
#Pecan tarts how to
How to avoid a crater in your pecan tartlets:
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