For the crust
3 cups all-purpose flour
1/2 teaspoon active dry yeast
1 pinch of salt
1 cup cold unsalted butter, cut into small pieces
4 tablespoons cornstarch
2 eggs
2 tablespoons white vinegar
For the filling
3 large eggs
1 cup granulated sugar
1/2 teaspoon salt
1 tablespoon vanilla extract
2 tablespoons melted unsalted butter
1 cup Karo syrup
1 1/4 cups pecan halves, chopped coarse
1 cup pecan halves for garnish
For the crust
3 cups all-purpose flour
1/2 teaspoon active dry yeast
1 pinch of salt
1 cup cold unsalted butter, cut into small pieces
4 tablespoons cornstarch
2 eggs
2 tablespoons white vinegar
For the filling
3 large eggs
1 cup granulated sugar
1/2 teaspoon salt
1 tablespoon vanilla extract
2 tablespoons melted unsalted butter
1 cup Karo syrup
1 1/4 cups pecan halves, chopped coarse
1 cup pecan halves for garnish
Prepare the crust
In a food processor, combine the flour, yeast, salt, and cold butter
Pulse until you have a crumbly mixture
Add the cornstarch, pulse rapidly, and reserve
In a bowl, whisk together the eggs and vinegar with an electric mixer until smooth
Pour over the crust mixture, pulsing continuously to mix well
Transfer to a surface dusted with flour and knead into a ball of dough
Wrap in plastic wrap and refrigerate for 30 minutes
Prepare the filling
In a bowl, whisk together the eggs, sugar, salt, and vanilla extract until smooth
Add the melted butter, Karo syrup, and chopped pecans
Mix well
With the cold dough, line 44 tart molds with a diameter of 6 cm
Filling and garnishing with pecan halves
Place the tarts in large baking dishes and bake at 180°C for 20 minutes or until golden brown
Let cool, remove from molds, and arrange the tarts in cloth bags.
