Caramel Pecan Tartlets

Caramel Pecan Tartlets

Made with:

HERSHEY'S Caramel Topping (Item# 35194)


4 (9-inch) refrigerated rolled pie crusts
10-1/2 oz. eggs
16 fl. oz. HERSHEY'S Caramel Topping ( (Item# 35194), room temperature
5-1/3 oz. sugar
2 oz. salted butter, melted
1 lb. 8 oz. pecan pieces


    1. Heat convection oven to 300°F (standard oven: 350°F).
    2. Unwrap each pie crust. Using 3-1/2-inch round cutter, cut each dough into rounds, re-rolling scraps as needed. Place pastry circles in 36 small floret 2-oz. paper baking cups. Place on sheet pans. Set aside.
    3. Mix eggs, HERSHEY'S Caramel Topping, sugar and butter in 8 qt. bowl of mixer fitted with paddle attachment until blended. Stir in pecans. Pour 1-1/2 oz. mixture into each unbaked prepared baking cups.
    4. Bake 20 to 25 minutes* or until knife inserted halfway between center and edge of tart comes out clean. Cool completely on wire rack. Remove tartlets from baking cups, if desired.
    *If using convection oven, rotate pans one-half turn (180°) after 10 minutes of baking.

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