Caramel Pecan Tarts

Name: Caramel Pecan Tarts
Yield: 18 tarts
Ingredients: refrigerated pie crusts; eggs; HERSHEY'S Caramel Topping (Item; 35194), room temperature; sugar; salted butter, melted; pecan pieces or halves; Vanilla ice cream (optional); Additional HERSHEY'S Caramel Topping (Item; 35194) (optional); candied pecan (optional)

Made with:

HERSHEY'S Caramel Topping (Item# 35194)

YIELD

18 tarts

Ingredients

refrigerated pie crusts

16 oz. (9 large)

eggs

24 fl. oz.

HERSHEY'S Caramel Topping (Item# 35194), room temperature

8 oz.

sugar

3 oz.

salted butter, melted

1 lb. 2 oz.

pecan pieces or halves

Vanilla ice cream (optional)

Additional HERSHEY'S Caramel Topping (Item# 35194) (optional)

candied pecan (optional)

Directions

Heat convection oven to 300°F (standard oven: 350°F).
Unwrap pie crusts. Using 5-inch round cutter, cut each dough into 3 rounds, re-rolling scraps as needed to make a total of 18 circles. Place pastry circles in 4-inch fluted tart pans with removable bottoms. Set aside.
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 approximately 4 oz. (1/2 cup) into unbaked tart shells.
Bake 20 to 30 minutes* or until knife inserted halfway between center and edge of tart comes out clean. Cool completely on wire rack. Remove tarts from pans. Serve with vanilla ice cream, drizzled with HERSHEY'S Caramel Topping, if desired. Garnish with candied pecan, if desired.

*If using convection oven, rotate pans one-half turn (180°) after 10 minutes of baking.