Diana's Desserts - www.dianasdesserts.com
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Chocolate and Pecan Tartlets
in Diana's Recipe Book
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| Servings: Makes 24 tartlets |
Ingredients:  5 tbsp. butter, softened, plus 1 tbsp. melted butter 4 oz. light cream cheese 1 cup all-purpose flour 1 tbsp. confectioners' sugar 1/4 tsp. salt 3/4 cup light-brown sugar 1/3 cup mini semisweet chocolate chips 1 large egg 1 tsp. vanilla extract 2/3 cup chopped pecans |
| Instructions: 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 degrees F/160 degrees C. 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. Makes 24 tartlets. |
| Date: January 30, 2007 |