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Pecan French Silk Tarts

 Pecan French Silk Tarts
Individual-sized tarts keeps me from over indulging in my favorite dessert—French silk pie. The crunchy pecan base adds an extra layer of richness. —Terry Shaw, Tyler, Texas
5 ServingsPrep: 40 min. Bake: 25 min. + chilling


  • Pastry for double-crust pie (9 inches)
  • 2/3 cup coarsely chopped pecans
  • 2/3 cup corn syrup
  • 5 eggs
  • 1-1/2 cups sugar, divided
  • 1/4 cup butter, melted
  • 1/4 teaspoon salt
  • 3 ounces unsweetened chocolate, coarsely chopped
  • 1-1/2 teaspoons McCormick® Pure Vanilla Extract
  • 3/4 cup butter, softened
  • Whipped cream


  • Divide pastry into five portions. Roll out each portion to fit an
  • ungreased 4-in. fluted tart pan with removable bottom. Transfer
  • pastry to tart pans; trim even with edges. Transfer pans to a baking
  • sheet.
  • Sprinkle pecans into pastry shells. In a small bowl, combine the corn
  • syrup, 2 eggs, 1/2 cup sugar, melted butter and salt; pour over
  • pecans. Bake at 375° for 25-30 minutes or until a knife inserted
  • near the center comes out clean. Cool on a wire rack for 15 minutes.
  • Meanwhile, in a small saucepan, combine the remaining sugar and eggs.

2 of 2

Pecan French Silk Tarts (continued)

Directions (continued)

  • Cook over low heat, stirring constantly, until mixture reaches
  • 160° and coats the back of a metal spoon. Remove from the heat;
  • stir in chocolate and vanilla until smooth. Cool to lukewarm
  • (90°), stirring occasionally.
  • In a large bowl, beat softened butter until smooth. Add cooled
  • chocolate mixture; beat on high speed until light and fluffy, about
  • 5 minutes. Spread over tarts. Cover and refrigerate for at least 6
  • hours or overnight. Garnish with whipped cream. Yield: 5 tarts.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.