Chocolate Pecan Tartlets
by Dorothy MJ Ferreria prep 10 mins cook 15-20 mins yield 24 pieces
- ingredients for the topping:
- Approx. ¾ cup coarsely chopped pecans
- ingredients for the crust:
- 1/2 cup Butter
- 6 Tbsps Cream cheese
- 1 1/2 cups Sifted all-purpose flour
- ingredients for the filling:
- 1/4 cup white sugar
- 1/4 cup Packed dark brown sugar
- 1 1/2 tsps Sifted all-purpose flour
- 1 Tbsp All purpose cream
- 1 Tbsp Light corn syrup
- 1 Whole egg graded extra large
- 1 tsp Dark rum
- 2 Tbsps Butter
- 30 g Unsweetened chocolate
Preheat the oven to 350°F. In a mixing bowl, combine the butter, cream cheese and all-purpose flour. Mix well with your hands until a solid dough is formed. Chill briefly if it threatens to melt. Divide the dough into 24 equal portions. Form each piece into a ball and press the dough against the bottom and sides of the molder forming a pastry cup. Pre- bake for 5 minutes. Allow to cool for another 5 minutes.
To prepare the filling, combine the white sugar, the brown sugar and the flour in a mixing bowl. Set aside. In another bowl, combine the syrup and the cream. Mix well and set aside. In a third mixing bowl, beat together the eggs and the rum. Set aside as well. In a thick saucepan, melt the butter and the unsweetened chocolate squares over low heat. Cool for about 5 minutes.
Combine the beaten eggs and the sugar mixture. Mix well with a wire whip. Pour in the cream-light corn syrup mixture and mix well. Pour in the melted chocolate-butter mixture and mix until blended.
Divide the mixture equally among the pastry-lined molders. Top with chopped pecans, covering the surface completely. Bake for 15 to 20 minutes or until the crust turn light golden brown. Allow the tartlets to cool in the pan for about 5 minutes before unmolding. Allow to cool in a wire rack.