CHOCOLATE-PECAN TASSIES
These gussied-up pecan tassies are perfect for cookie tins.
Provided by Southern Living Test Kitchen
Time 3h
Yield 20 mini pies
Number Of Ingredients 16
Steps:
- Prepare the Chocolate Crusts: Beat butter and sugar with a stand mixer fitted with a paddle attachment on medium speed until smooth, about 2 minutes. Add egg yolk, flour, cocoa, and salt. Beat until fully combined, about 1 minute. Cover bowl with plastic wrap, and chill 2 hours.
- Coat a 24-cup mini muffin pan with cooking spray. Uncover dough; shape into 20 (1-inch) balls. Gently press each ball into bottom and up sides of 20 prepared muffin cups. Place in freezer, uncovered, until ready to use.
- Prepare the Filling: Preheat oven to 350°F. Whisk together egg, granulated sugar, corn syrup, brown sugar, melted butter, vanilla, and salt in a glass measuring cup or a small bowl until smooth.
- Remove Chocolate Crusts from freezer; fill each with about ½ teaspoon finely chopped pecans. Carefully drizzle Filling over pecans to come about three-fourths up the sides of each crust. Top each with 2 pecan halves.
- Bake in preheated oven until mostly dry to the touch and crust is set, about 18 minutes. Cool 15 minutes in muffin pan. Run a small knife around edge of each crust. Lift from pan; place on a serving platter. Cool completely, about 15 minutes.
- Place chopped chocolate in a small microwave-safe bowl, and microwave on 50% power until melted, stirring every 30 seconds (about 1 minute total). Transfer melted chocolate to a small piping bag or a ziplock plastic bag with 1 small corner snipped off, and drizzle chocolate over cooled tassies.
CHOCOLATE BOURBON PECAN TASSIES
My grandma was a southern belle, who taught me that pecan tassies are a southern tradition for tea-time. Tassies are little cookie-sized pies. Nothing is more southern than bourbon and chocolate is necessary in my family. This recipe has it all! They are very addictive, so make sure you make a double recipe if you are giving some...
Provided by Teresa Bailey
Categories Chocolate
Time 45m
Number Of Ingredients 16
Steps:
- 1. Pre-heat oven to 350 degrees.
- 2. In a large saucepan, melt butter and chocolate over medium heat, then let cool.
- 3. In a large bowl, beat eggs until frothy, then add sugar, dark corn syrup, vanilla, bourbon and salt. Mixing together.
- 4. Add a small amount of the melted chocolate/butter mixture and mix together. Then add the rest of the chocolate/butter mixture.
- 5. For pie/tassie crust, stir the flour, cocoa powder and sugar together. Work the butter into the flour mixture until it resembles coarse meal. Then slowly mix the egg/water into the dough until it comes together as a ball.
- 6. For tassies, with your fingers, work a small dough ball out in a mini-muffin pan. Place several pecans in each and then fill with filling. You can also make (about) 5 mini-tarts or 1 pie. It is addictive, so make enough to share.
- 7. Bake until set, 15 minutes for tassies, 25 minutes for tarts and about 30 minutes for pie.
FAVORITE CHOCOLATE-BOURBON PECAN TART
I grew up in Louisiana where, as in most of the South, pecan pie is a staple. This tart variation is extra good because it includes chocolate. I decided to up the decadence even more by adding bourbon and drizzling some caramel on top. -Amber Needham, San Antonio, Texas
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 12 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 375°. On a lightly floured surface, roll dough to a 12-in. circle. Press onto bottom and up sides of an ungreased 11-in. tart pan with removable bottom. Sprinkle with chocolate chips., Beat eggs, corn syrup, sugar, butter, bourbon and salt. Stir in pecans. Pour over chocolate chips. Bake until center is just set and crust is golden brown, 30-35 minutes. , Cool on a wire rack. Cut into slices. Serve with caramel topping.
Nutrition Facts : Calories 357 calories, Fat 20g fat (9g saturated fat), Cholesterol 61mg cholesterol, Sodium 250mg sodium, Carbohydrate 43g carbohydrate (32g sugars, Fiber 2g fiber), Protein 4g protein.
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