Pecan tartlet recipe - filling uses light corn syrup, and the pastry does not have cream cheese in it.?

Crusts





* 1 3/4 cups all purpose flour


* 6 tablespoons sugar


* 14 tablespoons (1 3/4 sticks) chilled unsalted butter


* 1 large egg yolk


* 1 tablespoon vanilla extract








Filling





* 2 large eggs


* 1/2 cup (packed) golden brown sugar


* 1/4 cup light corn syrup


* 1/4 cup mild-flavored (light) molasses


* 2 tablespoons unsalted butter, melted


* 2 tablespoons whiskey


* 1 tablespoon vanilla extract


* 1 1/2 cups coarsely chopped pecans, lightly toasted (about 5 ounces)





Preparation





For crusts:


Combine flour and sugar in processor. Add butter and cut in, using on/off turns, until mixture resembles coarse meal. Add egg yolk and vanilla and blend just until moist clumps form. Divide dough into 10 pieces. Press 1 piece onto bottom and up sides of each of ten 3 3/4-inch-diameter tartlet pans with removable bottom. Freeze 15 minutes. (Can be prepared 1 week ahead. Cover and keep frozen.)





For filling:


Position rack in bottom third of oven and preheat to 350掳F. Whisk first 7 ingredients in large bowl to blend. Fold in chopped pecans.





Divide filling among prepared crusts. Bake until filling is firm and crusts are golden, about 30 minutes. Cool slightly. Serve warm or at room temperature.

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