Pecan Tarts With Orange Cream

Pecan Tarts With Orange Cream
1 Review
The perfect holiday dessert - these individual tarts are topped with orange-flavored cream for an extra special touch.
35 min
Prep Time
Total Time
6 servings



2 cups
all-purpose flour
1/4 cup
ground pecans, toasted
1/4 teaspoon
2/3 cup
cold Land O Lakes® Butter
4 to 6 tablespoons
cold water


1/2 cup
firmly packed brown sugar
large Land O Lakes® Eggs, beaten
2/3 cup
dark corn syrup
2 tablespoons
Land O Lakes® Butter, melted
1 teaspoon
freshly grated orange zest
1 teaspoon
3/4 cup
coarsely chopped pecans

Orange Cream

1/2 cup
Land O Lakes® Heavy Whipping Cream
2 tablespoons
sour cream
1 tablespoon
1 tablespoon
orange juice
1/2 teaspoon
freshly grated orange zest


  1. Heat oven to 425°F.
  2. 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.
  3. Divide dough in half; shape each half into ball.
  4. 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.
  5. 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.
  6. Decrease oven temperature to 350°F.
  7. 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.
  8. 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.

Recipe Tips

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.

Nutrition Facts (1 serving)

Dietary Fiber

Recipe Comments and Reviews


i don't think this recipe was very good because it had to much orange

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