Chocolate Pecan Tartlets Recipes

CHOCOLATE-PECAN TART

Steps:

• Preheat oven to 350 degrees with rack in center. On a lightly floured surface, roll out pie dough to a 12-inch round, about 1/8 inch thick. Wrap dough around rolling pin, and unwrap over a 9-inch tart pan with a removable bottom. Press dough into bottom and up sides of pan; trim edge of dough.
• In a large bowl, whisk together eggs, sugar, light corn syrup, 4 teaspoons melted butter, and the vanilla. Scatter chocolate evenly over tart shell. Pour filling over chocolate. Arrange pecans on top, as desired. Dot with 2 teaspoons chilled butter.
• Place tart pan on a rimmed baking sheet. Bake until filling is set, 45 to 60 minutes. If pecans are browning too quickly, tent pan with foil. Remove from oven; while still hot, drizzle with bourbon, if desired. Let tart cool completely before serving.

NO-BAKE CHOCOLATE-PECAN TARTLETS

Steps:

• Place crushed wafers in a bowl. Drizzle with rum and toss to combine. Let stand 15 minutes. Stir in 3 tablespoons pecans., In a microwave-safe bowl, microwave milk, covered, on high for 15 seconds. Stir in chocolate chips and vanilla; microwave 15-30 seconds longer or until blended, stirring twice. Stir into wafer mixture., Place tart shells on a serving plate. Fill each with 1 teaspoon wafer mixture; top each with 1 teaspoon frosting. Sprinkle with additional pecans. Refrigerate leftovers.

CHOCOLATE AND PECAN TARTLETS

Steps:

• Mix softened butter and cream cheese in a bowl until smooth. Blend in flour, a bit at a time, confectioners' sugar and 1/8 teaspoon salt. Form dough into a disk. Cover in plastic wrap; refrigerate at least 3 hours. Heat oven to 325°F. Divide dough into 24 balls; press into two 12-cup mini muffin tins, pushing dough up over edges. Refrigerate. Mix brown sugar, chocolate, egg, melted butter, vanilla and remaining 1/8 teaspoon salt in a bowl until combined. Divide half the pecans among muffin cups; top with brown sugar mixture; sprinkle remaining pecans on top. Bake 20 minutes or until dough is lightly golden around edges. Let sit 5 minutes. Run tip of knife around cup edges to loosen. Remove when cool enough to handle; transfer to wire racks to cool completely.

CHOCOLATE-TOFFEE PECAN TART

Steps:

• Make the dough: Pulse the flour, cocoa, confectioners' sugar and salt in a food processor until combined. Add the butter; pulse until the mixture looks like coarse meal with pea-size bits of butter. Add the egg and pulse once or twice. (Stop before the dough gathers into a ball.) Turn out onto a sheet of plastic wrap and press into a disk. Wrap tightly and refrigerate until firm, at least 1 hour.
• Place the dough on a large sheet of lightly floured parchment paper. Roll into a 12-inch round, no more than 1/8 inch thick. Invert the dough over a 9-inch tart pan with a removable bottom and peel off the parchment; press the dough into the bottom and sides of the pan. (If the dough tears, just pat it back together.) Trim the excess dough. Cover with plastic wrap and chill at least 1 hour.
• Position racks in the middle and lower third of the oven; preheat to 350 degrees F. Line the crust with foil, then fill with pie weights or dried beans. Bake on the middle rack, 20 minutes. Remove the foil and weights and continue baking until crisp, 7 to 10 minutes. Transfer to a rack to cool completely.
• Prepare the filling: Coarsely chop 1 cup pecans. Combine the butter, granulated sugar, vanilla and kosher salt in a saucepan and bring to a boil over medium-high heat. Cook, stirring, until the mixture turns dark amber, 6 to 8 minutes. Immediately stir in the chopped pecans and cook 1 to 2 more minutes. Remove from the heat and whisk in the corn syrup and brown sugar until dissolved. Cool until lukewarm, then whisk in the eggs and bourbon until combined. (The tart can be made 1 day ahead up to this point; cover and refrigerate the filling and wrap the cooled crust in plastic wrap.)
• Increase the oven temperature to 375 degrees F. Place the tart shell on a baking sheet and pour in the filling up to the brim. Arrange the remaining 1/2 cup pecan halves on top. Bake on the lower oven rack until the tart is evenly browned and slightly domed in the center, about 40 minutes. Transfer to a rack to cool completely.

CHOCOLATE AND PECAN TARTLETS

Steps:

• Mix softened butter and cream cheese in a bowl until smooth.
• Blend in flour, a bit at a time, confectioners' sugar and 1/8 teaspoon salt.
• Form dough into a disk.
• Cover in plastic wrap; refrigerate at least 3 hours.
• Heat oven to 325°F
• Divide dough into 24 balls; press into two 12-cup mini muffin tins, pushing dough up over edges.
• Refrigerate.
• Mix brown sugar, chocolate, egg, melted butter, vanilla and remaining 1/8 teaspoon salt in a bowl until combined.
• Divide half the pecans among muffin cups; top with brown sugar mixture; sprinkle remaining pecans on top.
• Bake 20 minutes or until dough is lightly golden around edges.
• Let sit 5 minutes.
• Run tip of knife around cup edges to loosen.
• Remove when cool enough to handle; transfer to wire racks to cool completely.

MILK CHOCOLATE-PECAN TARTLETS

Steps:

• Blend first 4 ingredients in processor until nuts are finely chopped. Using on/off turns, add butter; process until mixture resembles coarse meal. Mix yolk and 1 1/2 teaspoons cream in bowl. Add to flour mixture; process until moist clumps form. If dough is dry, add more cream by teaspoonfuls to moisten. Gather dough into ball. Flatten into disk. Wrap in plastic; chill 4 hours.
• Preheat oven to 350°F. Spray eighteen 3-inch tartlet pans with oil spray. Press 1 tablespoon dough onto bottom and up sides of each pan. Arrange tartlet pans on heavy large baking sheet. Bake until crusts are golden, piercing with fork if bubbles form, about 10 minutes. Transfer pans to rack; cool completely.
• Melt 9 ounces chocolate in top of double boiler over simmering water, stirring often. Remove from heat. Bring cream just to simmer in small saucepan. Pour hot cream into chocolate; stir until very smooth. Stir in chopped pecans. Transfer filling to small bowl. Cover; chill until filling is consistency of thick pudding, about 2 hours.
• Using small knife, loosen crusts from pans. Turn crusts out. Spread 1 teaspoon preserves in each crust. Spoon 1 tablespoon filling over. Garnish with nut halves and grated chocolate. Chill until filling is firm, about 1 hour. (Can be made 1 day ahead. Cover; chill.) Serve cold.

PECAN CHOCOLATE TART

Steps:

• Roll out the dough 1/8 inch thick on a lightly floured surface, fit into a 10-inch tart pan with a removable fluted rim, and trim the edge, leaving a 1/2-inch overhang. Fold the overhang inward onto the side of the shell, pressing it firmly, and chill the shell for 30 minutes. Spread the chocolate, melted, on the bottom of the shell and chill the shell for 15 minutes.
• In a heavy saucepan combine the brown sugar and the syrup, bring the mixture to a boil, stirring, and simmer it for 5 minutes. Let the mixture cool until it is no longer bubbling, add the butter, and stir the mixture until the butter is melted. In a bowl whisk together the eggs, the vanilla, and a pinch of salt and add the syrup mixture in a slow stream, whisking. Add the pecans to the shell, pour in the egg mixture, and if necessary tap down the pecans to coat them with the egg mixture. Bake the tart in the middle of a preheated 350°F. oven for 40 to 45 minutes, or until the crust is pale golden, let it cool, and serve it warm with the banana rum ice cream.
• To make the pâte brisée:
• In a large bowl blend the flour, the butter, the vegetable shortening, and the salt until the mixture resembles meal. Add 2 tablespoons ice water, toss the mixture until the water is incorporated, adding more ice water if necessary to form a dough, and form the dough into a ball. Dust the dough with flour and chill it, wrapped in wax paper, for 1 hour.

PECAN TARTS

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Lightly grease 8 3-inch tart tins.
• Roll out pastry and cut 8 5-inch circles. Fit pastry circles into greased tart tins.
• In a large bowl, combine eggs, sugar, butter or margarine, corn syrup, and vanilla extract. Mix well, then stir in pecans. Pour an equal amount of mixture into each pastry-lined tart tin.
• Bake in preheated oven for 30 to 35 minutes until pastry is golden brown and filling is set.

CHOCOLATE PECAN TARTLETS

Steps:

• For crust: Butter ten 3 1/2-inch tartlet pans; set aside. In a medium bowl, cut 4 sticks butter into flour until mixture resembles coarse meal with bean-size bits. Drizzle in water and mix together just until dough forms-do not overwork. Roll out half the dough on a lightly floured surface to 1/8-inch thickness. With a sharp knife, cut five 6-inch circles and fit into prepared pans. Trim excess dough from rims, saving scraps; repeat with remaining half of dough. Gather and reroll scraps as needed. Place tartlet pans on 2 baking pans. Preheat oven to 325 degrees F.
• For filling: In a large bowl, mix together sugar and flour. Whisk in eggs, corn syrup, and butter until combined. Mix in chopped pecans and chocolate chips. Divide mixture evenly among prepared tartlet pans. Arrange pecan halves on tops of tartlets. Bake tartlets until golden on edges and set in center, about 25 minutes. Cool on a wire rack, then chill overnight so that tartlets fully set.