Bourbon Honey & EVOO Pecan Tarts-The Little Shop of Olive Oils

Bourbon Honey & EVOO Pecan Tarts



  • In a large bowl, combine the flour, sugar, and salt. Gradually mix in the EVOO, using a fork or your fingertips, until the mixture resembles breadcrumbs.
  • Add water, one tablespoon at a time, and mix until the dough just comes together. You want a smooth dough but not sticky.
  • Shape the dough into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
  • Set your oven to 350°F (175°C).
  • Divide the dough into small balls and press them into tartlet pans or a muffin tin to form the crusts. Make sure to press up the sides to form a well for the filling.
  • Place the tartlet pans in the fridge while you prepare the filling.
  • In a mixing bowl, whisk together the bourbon honey, eggs, brown sugar, vanilla extract, EVOO, and a pinch of salt until smooth.
  • Stir in the toasted pecan halves.
  • Remove the tartlet pans from the fridge and evenly distribute the filling among them. Top with additional toasted pecans if desired. 
  • Place the tarts on a baking sheet and bake for about 20-25 minutes, or until the filling is set and the crust is golden brown.
  • Let the tarts cool in the pan for a few minutes before transferring them to a wire rack to cool completely. Serve at room temperature.
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