2 cups all-purpose flour
1/4 cup ground pecans, toasted
1/4 teaspoon salt
4 to 6 tablespoons cold water
1/2 cup firmly packed brown sugar
2/3 cup dark corn syrup
1 teaspoon freshly grated orange zest
1 teaspoon vanilla
3/4 cup coarsely chopped pecans
2 tablespoons sour cream
1 tablespoon sugar
1 tablespoon orange juice
1/2 teaspoon freshly grated orange zest
Heat oven to 425°F.
Stir together flour, ground pecans and salt in bowl. Cut in 2/3 cup butter with pastry blender or fork until mixture resembles coarse crumbs. Mix in enough water with fork until flour is just moistened.
Divide dough in half; shape each half into ball.
Roll out dough, one-half at a time, to 19x6 1/2-inch rectangle. Cut 3 (6-inch) rounds from each dough rectangle. Place in 6 (4 3/4-inch) tart pans with removable bottoms, pressing pastry to fit into pans. Trim pastry even with edge of pans.
Place pans in 15x10x1-inch baking pan. Line each tart with double thickness of heavy duty aluminum foil. Cover bottom with dry beans or pie weights. Bake 5 minutes or until firm. Remove foil and weights. Continue baking 12-16 minutes or until crust looks dry.
Decrease oven temperature to 350°F.
Combine brown sugar and eggs in bowl. Add corn syrup, 2 tablespoons butter, 1 teaspoon orange zest and vanilla; mix well. Sprinkle 2 tablespoons pecans into each partially baked tart shell. Pour filling mixture evenly over pecans. (Do not overfill.) Bake 20-25 minutes or until filling is set. Cool completely.
Beat whipping cream, sour cream and sugar at high speed in bowl until soft peaks form. Gradually add orange juice, beating until stiff peaks form. Pipe or spoon whipped cream mixture on top of tarts. Sprinkle with orange zest.
Tarts can be made ahead. Prepare Orange Cream just before serving . Wrap cooled tarts in aluminum foil or plastic food wrap; store at room temperature for up to 2 days or refrigerate up to 1 week. These tarts also freeze well. Place wrapped tarts in plastic resealable freezer bags. Let thaw at room temperature at least 2 hours before serving.