Chocolate And Pecan Tartlets Recipes

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CHOCOLATE-PECAN TART



Chocolate-Pecan Tart image

This is an elegant spin on classic pecan pie. A sprinkle of bourbon on the hot pie adds to the rich taste.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 1h15m

Number Of Ingredients 9

1 store-bought refrigerated pie crust (not in a pie plate)
2 large eggs
2/3 cup sugar
1/2 cup light corn syrup
4 teaspoons unsalted butter, melted, plus 2 teaspoons, chilled and cut into small pieces
3/4 teaspoon vanilla extract
1/4 cup semisweet chocolate chunks
1 1/3 cups pecan halves
1 tablespoon bourbon (optional)

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.

CHOCOLATE AND PECAN TARTLETS



Chocolate and Pecan Tartlets image

Categories     Chocolate     Dairy     Egg     Nut     Dessert     Bake     Christmas     Thanksgiving     Cream Cheese     Pecan     Fall     Winter     Chill     Healthy     Self     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 24 tartlets

Number Of Ingredients 10

5 tablespoons butter, softened, plus 1 tablespoon melted butter
4 ounces light cream cheese
1 cup all-purpose flour
1 tablespoon confectioners' sugar
1/4 teaspoon salt
3/4 cup light-brown sugar
1/3 cup mini semisweet chocolate chips
1 large egg
1 teaspoon vanilla extract
2/3 cup chopped pecans

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



Chocolate-Toffee Pecan Tart image

Provided by Food Network Kitchen

Categories     dessert

Time 4h

Yield 6-8 servings

Number Of Ingredients 15

1 cup all-purpose flour, plus more for dusting
1/2 cup Dutch-process cocoa powder
1/2 cup confectioners' sugar
1/4 teaspoon salt
1 stick cold unsalted butter, cut into 1/2-inch pieces
1 large egg, beaten
1 1/2 cups pecan halves
10 tablespoons unsalted butter
6 tablespoons granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon kosher salt
2/3 cup light corn syrup
1/4 cup packed dark brown sugar
3 large eggs, beaten
3 tablespoons bourbon

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.

NO-BAKE CHOCOLATE-PECAN TARTLETS



No-Bake Chocolate-Pecan Tartlets image

At the last minute, I frantically came up with this treat for a holiday tea. The tartlets were quickly gobbled up. Now, I make them for our annual Teacher Taster's Choice and special family gatherings. -Joy Johnson, Culbertson, Montana

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 45 tartlets.

Number Of Ingredients 9

1 cup crushed vanilla wafers (about 30 wafers)
1 tablespoon spiced rum or 1 tablespoon water plus 1/2 teaspoon rum extract
3 tablespoons finely chopped pecans
1/2 cup sweetened condensed milk
2/3 cup semisweet chocolate chips
1/2 teaspoon vanilla extract
3 packages (1.9 ounces each) frozen miniature phyllo tart shells
1 cup coconut-pecan frosting
Additional finely chopped pecans

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.

Nutrition Facts :

CHOCOLATE PECAN TART



Chocolate Pecan Tart image

Provided by Food Network

Yield 10 servings

Number Of Ingredients 20

1 1/3 cups all-purpose flour
1 tablespoon plus 1 teaspoon granulated sugar
1/4 teaspoon salt
12 tablespoons (6 ounces) unsalted butter, cut into 1/2-inch cubes
About 3 tablespoons ice water
3 ounces SCHARFFEN BERGER 82% extra dark chocolate, finely chopped
1 1/3 cups granulated sugar
1/3 cup water
1 cup heavy cream, warmed
1 1/2 teaspoons pure vanilla extract
1 large egg
1 large egg yolk
4 tablespoons (2 ounces) unsalted butter, melted and cooled
1 2/3 cups lightly toasted pecan halves
2 tablespoons cacao nibs, chopped (optional)
Cocoa Whipped Cream (optional, recipe follows)
1 cup very cold heavy cream
1 tablespoon plus 2 teaspoons granulated sugar
1 tablespoon plus 1 teaspoon SCHARFFEN BERGER unsweetened cocoa powder
11-inch tart pan with a removable bottom

Steps:

  • To make the crust:
  • Place the flour, sugar, and salt in the bowl of a food processor and pulse two or three times to combine. Add the butter and continue pulsing until the mixture resembles coarse meal. Add the water by drizzling about 1 tablespoon at a time, pulsing after each drizzle. Stop once the dough begins to come together.
  • Transfer the dough to a board and use the heel of your hand or a pastry scraper to press it together. Pat into a disk approximately 6 inches in diameter, wrap in plastic wrap, and refrigerate until firm, about 2 hours.
  • On a lightly floured board, roll out the dough to a 13 to 14-inch circle, flouring the dough and board as necessary to keep it from sticking. Roll up the dough around the rolling pin and unroll it into the tart pan. Gently lift the edges to ease the dough into the corners of the pan, then push the dough down gently to be certain the dough around the sides is 1/4 inch thick. Use a paring knife to cut excess dough from the rim of the pan. If necessary, pat a bit of the dough trimmings into any thin spots. Cover with plastic wrap and refrigerate for 1 hour.
  • Position a rack in the middle of the oven and preheat the oven to 375degreesF. Place the tart pan on a baking sheet.
  • Prick the bottom of the crust with a fork, line with aluminum foil or parchment paper, and fill with pie weights or dry beans. Bake for 15 minutes.
  • Remove the parchment and weights, and continue to bake for 15 to 20 minutes, or until the crust is golden. Sprinkle the chopped chocolate evenly over the bottom of the crust and bake for an additional minute, just to melt the chocolate. Remove from the oven and use the back of a spoon or a small offset spatula to spread the chocolate in an even layer. Let cool on a rack while you prepare the filling. Raise the oven temperature to 400degreesF.
  • To make the filling:
  • In a medium saucepan, combine the sugar and water and stir over medium-low heat until the sugar dissolves. Increase the heat to medium-high and cook, without stirring, swirling the pan so the caramel colors evenly. If sugar crystals form on the sides of the pan, brush with a wet pastry brush. Test the color of the caramel by drizzling a few drops onto a white plate. When the color is medium to dark amber, remove from the heat. Slowly and carefully - it will bubble up - add the cream.
  • Return the caramel to medium heat and cook for 3 minutes to thicken slightly, reducing the heat to medium-low if the caramel bubbles too much. Remove from the heat and cool for 15 minutes.
  • Place the tart shell on a baking sheet.
  • In a medium bowl, whisk together the vanilla, egg, and yolk. Slowly whisk into the caramel. Stir in the melted butter, followed by the nuts and nibs, if using. Pour the filling into the prepared tart shell. The filling will come to the top of the shell. (If the crust has shrunk during baking, it may not hold all the filling.)
  • Bake the tart for 15 minutes. Lower the oven temperature to 375degreesF and bake for an additional 15 minutes, or until the filling is set.
  • Let cool on a rack for about 10 minutes. While still warm, move the tart in the pan to loosen the edges where the caramel has stuck, but keep it in the pan.
  • Let cool completely before removing the tart ring.
  • Serve each wedge of tart with a dollop of the cocoa whipped cream.
  • Cocoa Whipped Cream:
  • Place the cream in a chilled metal bowl or mixer bowl. With a whisk, or the whisk attachment, whip the cream until slightly frothy. Combine the sugar with the cocoa powder. Sprinkle into the cream and continue to whip until soft peaks form. Use immediately, or refrigerate for up to 1 hour.

CHOCOLATE PECAN LATTICE TART - PAMPERED CHEF



Chocolate Pecan Lattice Tart - Pampered Chef image

Recipe from Pampered Chef Season's Best. Don't forget to serve with icecream! NOTE: This recipe may sound a little complicated, but it's easy! I promise! I'll provide pictures asap - pictures really help!

Provided by AnnieLynne

Categories     Dessert

Time 50m

Yield 1 tart, 12 serving(s)

Number Of Ingredients 8

1/3 cup semi-sweet chocolate chips
1 tablespoon butter
3/4 cup pecan halves, finely chopped
3/4 cup brown sugar, packed
1 egg
2 tablespoons light corn syrup
1/2 teaspoon vanilla
1 (15 ounce) package refrigerated pie crusts, soften as directed

Steps:

  • Preheat oven to 375°F.
  • Combine chocolate chips and butter in microwave-safe bowl. Microwave on high for 20-40 seconds until melted and smooth. Stir after each 20 second interval.
  • Add chopped pecans, brown sugar, egg, corn syrup, and vanilla to the melted chocolate. Set aside.
  • Unroll one pie crust onto a lightly floured baking stone and roll to a 13 inch circle.
  • Unroll second pie crust. Gently fold in half and cut into 12 strips (approximately 3/4 inch wide).
  • Spoon chocolate/pecan mixture onto the center of the circular dough and spread in an even 10 inch circle, leaving about 2-3 inches of dough on the outside.
  • Carefully twist six of the pie crust strips and place over filling in horizontal rows. Twist remaining strips and place vertically, creating a lattice effect.
  • Firmly press the ends of the strips onto the edge of the crust.
  • Fold edge of crust over the ends of the strips, pinching the edges to seal.
  • Bake 28-30 minutes or until crust is golden brown.
  • Remove from oven and allow to cool for 10 minutes.
  • Cut into wedges and serve!

Nutrition Facts : Calories 324.6, Fat 18.9, SaturatedFat 5.7, Cholesterol 20.2, Sodium 250.1, Carbohydrate 37.6, Fiber 1.2, Sugar 18.6, Protein 2.9

FUDGY PECAN TARTLETS



Fudgy Pecan Tartlets image

"A friend sent me this recipe 25 years ago. I usually bake these tiny tarts for the holidays...but they are a hit any time of year," says Maggie Evans from Northville, Michigan. "They are easy to make, fudgy and moist-and everyone loves them."

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 1 dozen.

Number Of Ingredients 11

1/4 cup butter, softened
3 tablespoons cream cheese, softened
1/2 cup all-purpose flour
FILLING:
1 egg yolk
3 tablespoons sugar
1-1/2 teaspoons butter, melted
1-1/2 teaspoons 2% milk
1/2 teaspoon vanilla extract
1/2 cup semisweet chocolate chips, melted and cooled
12 pecan halves

Steps:

  • In a small bowl, cream butter and cream cheese until light. Gradually add flour, beating until blended. Roll into 1-in. balls. Press onto the bottom and up the sides of miniature muffin cups coated with cooking spray., For filling, in a bowl, combine the egg yolk, sugar, butter, milk and vanilla; gradually stir in melted chocolate. Fill tart shells three-fourths full. Top each with a pecan half. , Bake at 375° for 18-22 minutes or until lightly browned and filling is set. Cool for 10 minutes before removing to a wire rack.

Nutrition Facts : Calories 134 calories, Fat 10g fat (5g saturated fat), Cholesterol 33mg cholesterol, Sodium 63mg sodium, Carbohydrate 12g carbohydrate (0 sugars, Fiber 1g fiber), Protein 2g protein.

CHOCOLATE & PECAN TART



Chocolate & pecan tart image

Pecan pie crossed with chocolate tart with a dash of maple syrup - we can't argue with that

Provided by Matt Tebbutt

Categories     Afternoon tea, Buffet, Dessert, Dinner, Treat

Time 1h45m

Number Of Ingredients 7

375g pack shortcrust pastry
a little flour , for dusting
185g dark chocolate
50g salted butter
4 eggs , beaten
200ml maple syrup
200g whole pecan nuts

Steps:

  • Heat oven to 180C/160C fan/gas 4. Roll the pastry out on a lightly floured surface and use to line a 20cm loose-bottomed tart tin. Fill the tart with baking paper and baking beans, bake for 25 mins, then remove the baking paper and beans. Continue to cook for 10 mins more until golden. Remove from the oven and cool.
  • Melt the chocolate and butter together in a large bowl over a pan of simmering water. Whisk the eggs and maple syrup together, then stir into the chocolate with most of the nuts. Pour into the tart shell, top with the remaining nuts and bake for 30-40 mins until set. Cool and serve with vanilla ice cream or double cream.

Nutrition Facts : Calories 898 calories, Fat 63 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 75 grams carbohydrates, Sugar 47 grams sugar, Fiber 4 grams fiber, Protein 13 grams protein, Sodium 0.6 milligram of sodium

STICKY PECAN TARTLETS



Sticky Pecan Tartlets image

This is my absolutely favorite pecan pie recipe. I've been perfecting it over the years, and I'm finally content with the outcome! The pastry crust comes out flaky and tastes like it came from a bakery and the pecan filling is just the right consistency. Hope you guys like it. For more delicious recipes visit my site, Luongo Dessert!

Provided by catlu

Categories     Desserts     Pies     Tarts

Time 2h16m

Yield 6

Number Of Ingredients 13

1 ¼ cups all-purpose flour
2 tablespoons all-purpose flour
1 egg yolk
½ teaspoon salt
½ cup cold butter
¼ cup water, or more as needed
¾ cup golden corn syrup
¾ cup light brown sugar
3 tablespoons butter
½ teaspoon pure vanilla extract
¼ teaspoon fleur de sel (sea salt flakes)
2 eggs
1 ½ cups pecans, or to taste

Steps:

  • Preheat oven to 335 degrees F (168 degrees C).
  • Mix 1 1/4 cup plus 2 tablespoons flour, egg yolk, and salt together in a large bowl. Cut in 1/2 cup butter with the tips of your fingers until mixture resembles a coarse meal. Add water; mix until dough begins to stick together. Shape dough into a flat disk and wrap with plastic wrap. Refrigerate until chilled, about 30 minutes.
  • Combine corn syrup and brown sugar in a small saucepan over medium heat. Cook until sugar is dissolved, 1 to 3 minutes.
  • Pour corn syrup mixture into a large bowl. Add 3 tablespoons butter, vanilla extract, and fleur de sel; whisk until butter is melted and mixture is smooth. Let filling cool, about 10 minutes. Whisk in 1 egg at a time. Stir in pecans.
  • Separate the dough into 2 equal slabs; roll out onto a floured work surface and flatten into 2 long rectangles. Cut out 3 circles from each rectangle; press crusts into 6 tartlet pans. Divide the pecan filling over the crusts.
  • Bake until crusts are golden and filling is set, 35 to 50 minutes. Let cool completely in the tartlet pans, at least 30 minutes.

Nutrition Facts : Calories 764.5 calories, Carbohydrate 85.2 g, Cholesterol 152.1 mg, Fat 45.2 g, Fiber 3.6 g, Protein 8.5 g, SaturatedFat 16 g, Sodium 495.2 mg, Sugar 40.1 g

CHOCOLATE CARAMEL PECAN TART



Chocolate Caramel Pecan Tart image

Store-bought puff pastry keeps the prep time for this tart to a minimum. Inspired by turtle candies, the filling is rich, nutty, and chewy.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 2h50m

Yield Serves 6 to 8

Number Of Ingredients 12

1 sheet frozen puff pastry (from one 14-ounce package), preferably all-butter, thawed
All-purpose flour, for dusting
1 large egg, lightly beaten
Coarse sanding sugar
1 cup granulated sugar
1/2 cup water
1/2 cup heavy cream
2 tablespoons unsalted butter
1 ounce dark chocolate, finely chopped
1/2 cup pecans, toasted and finely chopped
Flaky sea salt, such as Maldon
Unsweetened whipped cream, for serving

Steps:

  • Preheat oven to 425 degrees. Unfold dough on lightly floured parchment. Roll out into a 1/8-inch-thick rectangle, about 10 by 15 inches. Transfer dough on parchment to a baking sheet. Fold edges in to form a 1-inch border. Pierce bottom of shell with a fork. Brush border with egg wash; sprinkle with sanding sugar. Freeze until firm, about 15 minutes.
  • Bake shell until puffed and golden brown, 20 to 25 minutes. Press down on bottom with an offset spatula to flatten (leave border puffy). Let cool completely on a wire rack.
  • Combine granulated sugar and water in a small saucepan; cook over medium-high heat, stirring occasionally, until sugar is dissolved. Continue to cook, without stirring, until syrup comes to a boil, occasionally washing down sides of pan with a wet pastry brush to prevent crystals from forming. Let boil, swirling pan occasionally, until caramel is dark amber, about 10 minutes. Remove from heat.
  • Gradually add cream (caramel will steam and spatter). Add butter and chocolate; stir until melted and smooth. Pour filling into tart shell and spread to cover bottom. Sprinkle with pecans and salt. Let cool slightly, then refrigerate until set, about 1 hour. Let stand 10 minutes; serve with whipped cream. Tart can be made ahead and stored in refrigerator up to 1 day.

MILK CHOCOLATE-PECAN TARTLETS



Milk Chocolate-Pecan Tartlets image

Yield Makes 18

Number Of Ingredients 14

1 1/4 cups all purpose flour
1/3 cup pecans, toasted
1/4 cup sugar
Pinch of salt
6 tablespoons (3/4 stick) chilled unsalted butter, cut into pieces
1 large egg yolk
1 1/2 teaspoons (or more) whipping cream
Nonstick vegetable oil spray
9 ounces imported milk chocolate (such as Lindt), finely chopped
1/3 cup plus 1 tablespoon whipping cream
3 tablespoons finely chopped toasted pecans
1/4 cup (about) apricot preserves
Pecan halves
Grated milk chocolate

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.

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PECAN NUTS, CHOCOLATE AND RASPBERRY TARTLETS - IN LOVE ...
2019-02-24 Preheat the oven to 160°C, convection mode. Line a baking tray with perforated silicone mat and place 6 greased 8x2cm small perforated tart ring. Roll out the sablée to a thickness of 3/4mm and line the tartlet rings. Prick the pastry all over with a fork, put in the fridge for 15 min or in the freezer for 30 min.
From inlovewithcake.com


MINI PECAN PIE TARTS DRIZZLED WITH CHOCOLATE
2014-11-08 Place 1/4 cup semi-sweet or bittersweet chocolate chips in a small zippered plastic bag. Microwave on HIGH for 1 minute, 15 seconds, or until melted. Snip off the tiniest corner of the bag. Squeeze chocolate out of the hole over the pie in the design of your choice.
From saladinajar.com


LYLE'S CHOCOLATE AND PECAN TART RECIPE | LYLE GOLDEN SYRUP
Cool for 5 minutes. Beat the eggs in a bowl, then whisk in the warm chocolate followed by the syrup mixture and set aside. Roll the pastry out on a lightly floured surface, carefully line the tart tin, lightly prick the base and chill again for 30 minutes. Preheat the oven to 190°C / 170° Fan 375°F, Gas Mark 5.
From lylesgoldensyrup.com


CHOCOLATE PECAN TART RECIPES - EASY AND DELICIOUS
Preheat oven to 350ºF. Combine the corn syrup, brown sugar, eggs and melted butter. Stir until blended. Arrange tart shells on baking sheets. Spoon 1/2 tablespoon each of chocolate chips and walnuts into the tart shells. Pour in the filling. Bake for 20-25 minutes or until the filling is just set and golden brown.
From cookingnook.com


CHOCOLATE-PECAN TARTLETS RECIPE - COUNTRY LIVING
2010-04-12 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°F. Make 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.
From countryliving.com


CHOCOLATE TART WITH HONEY-GLAZED PECANS - BAKE FROM SCRATCH
Preheat oven to 350°F (180°C). In a medium bowl, stir together crushed graham crackers, melted butter, and paprika until well combined. Press mixture into bottom and up sides of a 9-inch round removable-bottom tart pan*.
From bakefromscratch.com


CHOCOLATE PECAN TART RECIPE | GOOD LIFE EATS
2021-10-05 Either press the dough into a large tart pan or divide between 6 to 8 mini tart pans. Stir together the pecan pie filling. Set aside. Melt together the chocolate and heavy cream. This is your ganache. Brush the inside of the tart crusts with the melted ganache. Divide the pecan filling between the tart shells.
From goodlifeeats.com


CHOCOLATE-PECAN DERBY TARTLETS - TEATIME MAGAZINE
2015-04-13 Bake until very light golden brown, approximately 5 minutes. Let cool. In a large bowl, combine eggs, chocolate morsels, flour, pecans, sugars, melted butter, vanilla extract, and salt, stirring until blended. Divide mixture evenly among baked tartlet shells. Bake tartlets until set and slightly puffed, approximately 12 minutes.
From teatimemagazine.com


CHOCOLATE PECAN TARTLETS – THE "PRO' FILES
2012-05-06 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.
From prorecipes2012.wordpress.com


CHOCOLATE PECAN TART - CHOCOLATE FUDGE PECAN PIE TART
2019-11-20 Instructions. Preheat the oven to 350 degrees F. Spray a 10-inch tart pan with nonstick spray. In the bowl of your electric mixer, beat the butter, brown sugar, flour and salt together, starting on low speed and increasing to medium. The mixture will be in coarse crumbs and almost crumbly and dough like.
From howsweeteats.com


CHOCOLATE GANACHE TART WITH PECAN CRUST | MORE SWEETS PLEASE
2012-09-12 Press mixture firmly and evenly into the bottom and up the sides of a deep dish 9-inch tart pan or pie plate. Chill in freezer for 15 minutes. Bake for 12 -15 minutes or until crust is lightly toasted. Allow crust to cool while you make the ganache. GANACHE: Place chocolate in a …
From moresweetsplease.com


CHOCOLATE PECAN CARAMEL TARTS FOR A DECADENT DINNER PARTY ...
2022-05-14 Instructions. For the pecan pastry, pulse the nuts and 2 Tbsp of flour until the nuts are finely ground in a food processor. Add the remaining ¾ cup of flour, sugar, and salt and pulse to blend. Add the butter and pulse the mixture until it becomes a sandy texture. Add the cold water and then pulse until the dough comes together in a ball.
From book-recipe.com


RUSTIC CHOCOLATE PECAN TART - PAULA DEEN
Preheat oven to 375 degrees. Place one of the pie dough rounds onto a pizza stone or a sheet pan, flouring bottom generously. With the other dough round, cut into 1 1/2 inch strips with a fluted cutter, and make long twists. Set on floured surface. In a double boiler, melt the chocolate chips and the butter. Add the pecans, sugar, 1 egg, corn ...
From pauladeen.com


CHOCOLATE PECAN CARAMEL TARTS FROM ANNA OLSON ARE A DINNER ...
2022-01-30 1. For the pecan pastry, pulse the nuts and 2 Tbsp of flour until the nuts are finely ground in a food processor. Add the remaining ¾ cup …
From msn.com


CHOCOLATE PECAN LATTICE TART - RECIPES | PAMPERED CHEF ...
Firmly press ends of strips onto edge of crust. Fold edge of crust over ends of strips, pinching edges to seal. Place additional pecan halves between lattice strips, if desired. Bake 28-30 minutes or until crust is golden brown. Remove from oven; cool 10 minutes. To serve, cut into wedges using Utility Knife and serve using Mini-Serving Spatula.
From pamperedchef.ca


CHOCOLATE PECAN TART - BAKE FROM SCRATCH
Instructions. Preheat oven to 350°F (180°C). Spray a 9-inch fluted removable-bottom round tart pan with baking spray with flour. In the work bowl of a food processor, combine 1¼ cups (156 grams) flour, cold butter, confectioners’ sugar, chopped pecans, and ½ teaspoon (1.5 grams) kosher salt. Pulse until mixture forms large clumps and ...
From bakefromscratch.com


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