- 16 2-inch tart shells; unbaked
- ½ cup granulated sugar
- 1 cup dark corn syrup
- 2 tablespoons unsalted butter or margarine
- ¼ teaspoon sea salt
- 3 eggs
- 1 cup pecan pieces
- ½ teaspoon vanilla extract
- Preheat oven to 450ºF.
- Combine sugar, corn syrup, butter, and salt in a saucepan; bring to a boil, stirring constantly. Remove from heat. Break eggs into a medium bowl; remove 1 tablespoon egg white, and set aside. Beat remaining eggs with a fork until well combined. Gradually add hot mixture to beaten eggs, stirring constantly. Stir in pecans and vanilla.
- Beat reserved egg white until foamy; lightly brush on each side of tart shell. Spoon filling into tart shells, filling ¾ full.
- Bake in a preheated oven for 5 minutes.
- Reduce oven temperature to 325ºF
- Bake 12 minutes or until filling is set.
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