Frozen Pecan Tartlettes

It's a cold foggy morning and I'm having tea with Rose's Frozen Pecan Tart, uh hum, make that tartlette.  These little gems nearly didn't happen.  I thought I was prepared with golden syrup and a tart pan.  The cupboard still held a bottle of golden syrup from the Heavenly Cake days, problem was the bottle was shy of the needed amount.  Not one of the many nearby grocery stores had any golden syrup then I read  Mendy's post about adding molasses.  

I rolled out the dough and measured the pan as an after thought, and found it to be 10 1/2 inches. The wrestling match with the dough began.  I was about to toss it all and forget the entire venture when I remembered there was a Nordic Ware tartlette pan lurking in a cupboard, rationalizing that a little is better than nothing, and so my What. The. Boody. Hell. attitude kicked in..

I read somewhere that pennies are great pie weights because they are light and good conductors of heat.   Filled little cupcake papers keeping fingers crossed.  

The Nordic Ware pan is dark metal which always makes me twitchy,  so I lowered the temperature

 twenty -five degrees and like an over protective mother hen, constantly checked them. 

So far so good, on to the egg cracking. 

This is the Crack'em gizmo Rose spoke about in the video on her website.

I bought a few for stocking stuffers and it works really well. 

After reading how Monica added a bit of booze to her pecan concoction, I looked through the cabinet of left over dormant bottles from HCB days and found Kahlua.  Voila!  Oh my gosh!  It really rounded out the flavor which is pretty funny considering the most I ever drink is Amaretto but there was none of that.  

It feels a bit naughty and sacrilegious to fiddle about with Rose's recipes but by this time I was so over the edge that sticking to the recipe was the least of my concerns.  How to cover the dozen tartlettes in the Nordic Ware to prevent the crust edges from burning was the big concern.  A sheet of foil with center holes cut out over each tartlette was the best I could conjure up.  Again I lowered the temperature for baking and constantly prodded them with the instant read thermometer.  

A side of chocolate is good with these guys so I may go back and drizzle them.  This dough and I are going to have another go round for a proper sized tart.  This is without a doubt the best pecan tart/tartlette/pie I have ever tasted.