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Pecan Crusted French Toast

Special thanks to: EJ, Baudette, MN Servings: 1 Directions: Pecan Mini-Tarts Pastry: 3 oz cream cheese 1/2 cup butter 1 cup all purpose flour Combine cheese and butter; blend in flour. Chill 1 hour. Shape in 1” balls and press into ungreased mini muffin pans. Filling: 2/3 cup chopped pecans 1 egg, beaten 3/4 cup brown sugar 1 Tablespoon melted butter 1 teaspoon vanilla Combine egg, brown sugar, butter and vanilla and mix well; stir in Pecans. Pour in to prepared shells and bake at 325 degrees about 25 minutes. Cool before removing from pan. Special Notes: Note: Instead of shaping into 1" balls after chilling, I shape in to two cylinders the diameter of the bottom of the muffin wells, then chill. After chilling, I slice the cylinder in to 12 rounds, and press them up the sides of the well. For Gifts - the Tarts ship well in egg cartons - A real surprise for people at Easter. Line an empty egg carton with plastic wrap, fill with tarts, wrap plastic on top. Add some plastic 'grass' or raffia to cushion, close lid - Add stickers/ribbons if you'd like. Two dozen fit perfectly in a Priority Mail Large Envelope and should ship for the minimum Priority rate.

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