Pecan Tarts With Orange Cream

• 2 cups all-purpose flour
• 1/4 cup ground pecans, toasted
• 1/4 teaspoon salt
• 2/3 cup cold Land O Lakes Butter
• 4 to 6 tablespoons cold water
• 1/2 cup firmly packed brown sugar
• 2 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 vanilla
• 3/4 cup coarsely chopped pecans
• 1/2 cup Land O Lakes Heavy Whipping Cream
• 2 tablespoons sour cream
• 1 tablespoon sugar
• 1 tablespoon orange juice
• 1/2 teaspoon freshly grated orange zest

1. Heat oven to 425F.
2. Stir together flour, ground pecans and salt in bowl.
3. Cut in 2/3 cup butter with pastry blender or fork until mixture resembles coarse crumbs.
4. Mix in enough water with fork until flour is just moistened.
5. Divide dough in half; shape each half into ball.
6. Place pans in 15x10x1-inch baking pan.
7. Line each tart with double thickness of heavy duty aluminum foil.
8. Cover bottom with dry beans or pie weights.
9. Bake 5 minutes or until firm.
10. Remove foil and weights.
11. Continue baking 12-16 minutes or until crust looks dry.
12. Decrease oven temperature to 350F.
13. Combine brown sugar and eggs in bowl.
14. Add corn syrup, 2 tablespoons butter, 1 teaspoon orange zest and vanilla; mix well.
15. Sprinkle 2 tablespoons pecans into each partially baked tart shell.
16. Pour filling mixture evenly over pecans.
17. (Do not overfill.)
18. Bake 20-25 minutes or until filling is set.
19. Cool completely.
20. Beat whipping cream, sour cream and sugar at high speed in bowl until soft peaks form.
21. Gradually add orange juice, beating until stiff peaks form.
22. Pipe or spoon whipped cream mixture on top of tarts.
23. Sprinkle with orange zest.

flour, ground pecans, salt, cold, cold water, brown sugar, eggs, corn syrup, butter, freshly grated orange zest, vanilla, pecans, cream, sour cream, sugar, orange juice, freshly grated orange zest

Taken from www.landolakes.com/recipe/1393/pecan-tarts-with-orange-cream (may not work)