Omgs
From keni 14 years ago
- 2 hours to make
- Serves 3 dozen
My brother named these for me after everyone who took that first bite said the same thing...Oh...My....yeah, so, anyway, thus the name. :) These are my own creation and they are a cream cheese pecan shortbread base with an oooey gooey sinful liquidy center of honeyed butter rum and pecans. Read more Topped off with a secret that adds the perfect finish! See less
Ingredients
For Shortbread Base
- 1 1/2 sticks butter, softened shopping list
- 4oz cream cheese, softened shopping list
- 1 1/2t vanilla shopping list
- 2t fresh lemon juice shopping list
- 1 1/2 cups granulated sugar shopping list
- 2 cups flour shopping list
- 1/2 cups finely chopped pecans shopping list
For butter rum Filling
- 3T butter shopping list
- 1/4 cup brown sugar shopping list
- 2T granulated sugar shopping list
- 1/4 cup finely chopped pecans shopping list
- 1/3 cup honey shopping list
- 1 1/2t rum flavoring(or can sub vanilla or 2t fresh lemon juice--all would be wonderful flavor) shopping list
- 1/2 cup cream shopping list
- kosher salt medium grains, not ground shopping list
How to make it
For Shortbread Dough
- In bowl of electric hand or stand mixer, cream butter and cream cheese until light and fluffy.
- Add sugar and mix well.
- Add vanilla and lemon juice and continue to mix to combine.
- Add flour and pecans and fold in until mixed well, but do not beat or over mix.
- Set dough in fridge or freezer to chill at least 1 hour.
For Butter Rum Pecan Filling
- Melt butter, sugars, honey and pecans in small sauce pan over medium low heat.
- Stir often until it starts to boil. Boil for 3 minutes, stirring constantly.
- Remove from heat and let cool 10 minutes.
- Slowly mix in cream until completely combined and uniform in color.
To Assemble
- Drop chilled dough by tablespoons* full into a heavy mini muffin tin.(if it's a good no stick, there is no need to grease it)
- Gently press indention into center of each dough ball with thumb. Make sure not to go through to the bottom, but give yourself enough room for about 1/2t filling in each one. See Photo
- Fill each indention with a small bit of filling. See Photo
- Sprinkle a couple teaspoons of non ground, medium grain sea or kosher salt over entire tray of tarts. Some will get in the filling, some on the cookie..that's okay! That's the goal. :)
- Bake in 350 over for about 17 minutes, just until dough is lightly browning. See Photo
- Cool in pan for a couple minutes.
- A hint to removing from the pan if some of the center over flowed while baking is just to take a toothpick and run it along the edges of each cup, lightly press the toothpick between the tart and the pan, and it will "pop" right out.
- *For this step, I used my mini ice cream scoop and dropped them, rounded side DOWN and it made nice lil wells for the gooey filling.
shirleyoma
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" It was excellent "