1 cup (stick) of butter
1 3/4 cups of all-purpose flour
1/2 cup of cornstarch
1 egg
1 tablespoon of vanilla extract
Filling
500g of toasted and peeled pecans
1 can of condensed milk
1 cup of whole milk
1/2 can of heavy cream
1 cup (stick) of butter
1 3/4 cups of all-purpose flour
1/2 cup of cornstarch
1 egg
1 tablespoon of vanilla extract
Filling
500g of toasted and peeled pecans
1 can of condensed milk
1 cup of whole milk
1/2 can of heavy cream
Preheat the oven to 350°F (180°C)
Mix the butter, flour, cornstarch, egg, and vanilla extract until a homogeneous dough forms
Use the dough to line the bottom and sides of individual tart pans
Place them in an oven-safe dish and bake for 20 minutes or until golden brown
Remove from the oven and let cool
Filling
Blend the pecans in a blender until coarse crumbs form
In a saucepan, combine the pecans, condensed milk, whole milk, and heavy cream
Cook over low heat, stirring constantly, until it comes away from the sides of the pan
Let it cool, then fill the tarts.
