Buttery Pecan Pie Tart

A co-worker ordered a pecan pie and of course I wanted to perfect my skills before baking hers just to make sure she would really enjoy it. Well, I  made this tart and it is awesome, full flavored, great crust, and super scrumptious.

This pie is super easy even the 'tempering of the eggs'. There's a non-cooking version where you can add flour and less butter but, I like butter so I prefer this version. Next time I'll try a egg wash on top for extra added visual drama. 

HERE'S WHAT YOU'LL NEED:

3 large eggs lightly beaten in a medium size bowl

3/4 cup granulated sugar

1 cup Karo corn syrup

1/2 stick unsalted butter, softened

2 tsp. vanilla extract

1 cup of pecans, chopped medium course 

1 unbaked homemade or store bought pie crust

1 removable bottom tart pan 

Cooking spray

Whisk

INSTRUCTIONS:

- Preheat oven to 350 degrees

- Prepare tart pan with cooking spray making sure you cover all parts

- place pie crust inside prepared pan and press crust to fit curves of pan

....

- over medium high heat, Whisk the sugar and corn syrup together in a heavy bottom saucepan and bring to a boil; boil for 1 minute only. 

- Remove from heat allow to cool slightly. 

NOW:

***to temper the eggs

- slowly drizzle some of the syrup into the bowl of beaten eggs, ***while beating constantly, to temper. Once syrup is mixed well into eggs, whisk eggs into the remaining syrup mixture, and stir in the butter and vanilla 

- combine well and fold in the pecans.

....

- Pour into unbaked pie shell and bake at 350 degrees for about 55 to 60 minutes or until a knife inserted into the center comes out clean. 

-***use foul yo cover edges of pie should they begin to brown before the pie is done

Once done allow to cool on rack, serve with whipped cream or serve warm with ice cream 

ENJOY!!!

Lasagne cupcakes

Asparagus Prosciutto Ricotta tart

This 'one skillet meal' is great for a brunch gathering, or a way to treat the family to a quick and easy breakfast that'll make them feel special. The tart can be split into 4 - 8 servings and top it off with a warm slice of buttered toast and jam.

I've recently started to enjoy the taste of Ricotta as a easy delicious snack topped with cinnamon, raisins, and honey or on a slice of my favorite Marghertia pizza, the flavor of the Ricotta in the dish is big but not over powering and is sure to wake up your taste buds.

This Asparagus Prosciutto Ricotta tart is ever so simple to prepare, using a 10' inch oven proof skillet preferably non-stick but really any type will work just as long as it's well coated with cooking grease or cooking spray, I used coconut oil to coat my skillet.

I made this meal as part of my 'work week ready' meal prep that should last me for 4 breakfasts or as a anytime meal, just reheat and eat.

All you'll need is:

- preheated oven to 375°

~ 10' in skillet

~ 15 to 18 thin asparagus white bottom portion removed

~ 5 large eggs

~ 15oz whole milk Ricotta cheese + 1 1/2 TBSP more

~ 1/4 cup whole milk

~ 1/4 cup grated Parmesan 

cheese 

~ 4 slices of deli sliced Prosciutto cut into thin slices

~ coconut oil to grease pan **if not using a non-stick skillet

~ 1/4 tsp sea salt

~ 1/4 tsp cracked pepper 

~ 1/4 to 1/2 tsp red pepper flakes

~ 1/2 tsp onion powder

~ 3TBSP chopped chives **dried or fresh

Now:

~ if not using a non-stick skillet coat the skilet with coconut oil 

~ combine all the ingredients of spices, milk, and cheese

~ mix spices, milk and cheeses completely

~ pour mixture into prepared skillet

~ arrange the Asparagus and Prosciutto in a alternating circular design

~ bake on middle take for 40 minutes *** tart will rise and get 'puffy but the deflate once its cooled down

~ remove from oven, allow to cool and set

~ slice and serve warm

ENJOY!!!