Recipes

Chocolate and Pecan Tartlets

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Chocolate and Pecan Tartlets

Chocolate and Pecan Tartlets

amanda

Equipment

  • - Tart Pan/Sheet: Provides the perfect base for chilling tart fillings or making tart crust.

  • - Silicone Baking Mat (Non-Stick): Useful for rolling out pie dough without adding extra flour.

  • - Pie Dish: Essential if you're planning to make a classic tart recipe requiring a deep pie dish.

  • - Muffin Tray/Tartlet Molds: Perfect for individual servings, allowing easy portion control and presentation.

Ingredients

  • 5 tablespoons butter, softened, plus 1 tablespoon melted butter

  • 4 ounces light cream cheese

  • 1 cup all-purpose flour

  • sugar",

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Instructions

1

Instruction 1

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.
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