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1 cup Whitecourt Mountain Liquid Honey

1 Package Vanilla instant pudding

¾ cup undiluted evaporated milk

¼ tsp.salt

2 Free range eggs, slightly beaten

1 cup coarsely chopped pecans

24 large pastry tart shells (unbaked)

Pecan Butter Tarts


Cook time: 35 minutes

In a medium sized bowl, combine honey and pudding mix.

In a mixing cup beat eggs slightly. Gradually add evaporated milk to pudding mix.

Add salt. Pour in eggs, stirring until well blended. Fold in pecans and pour into pastry shells.

Bake tarts 10 minutes at 400 degrees Fahrenheit (200 degrees Celsius). Reduce heat to 325 degrees Fahrenheit (160 degrees Celsius) and continue baking for 25 minutes. Makes 2 dozen tarts.