FUDGY PECAN TARTLETS
"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
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.
FUDGY PECAN PIE BARS
Looking for a dessert made using Gold Medal® all-purpose flour? Then check out these chocolate pecan bars - a crunchy treat!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h50m
Yield 32
Number Of Ingredients 12
Steps:
- Heat oven to 375°F. Beat flour, 3/4 cup butter, 1/2 cup sugar, the cocoa and 1 teaspoon vanilla in large bowl with electric mixer on low speed until crumbly. Press in bottom of ungreased 15x10x1-inch pan. Bake 20 minutes.
- Meanwhile, beat eggs, 1/2 cup sugar, 3 tablespoons butter, the corn syrup and 1/2 teaspoon vanilla in medium bowl with wire whisk until smooth. Stir in pecans and chocolate chips. Spoon evenly over baked crust.
- Bake about 15 minutes or until set. Cool completely, about 1 hour. For bars, cut into 8 rows by 4 rows.
Nutrition Facts : Calories 190, Carbohydrate 19 g, Cholesterol 30 mg, Fiber 1 g, Protein 2 g, SaturatedFat 4 g, ServingSize 1 Bar, Sodium 50 mg
FUDGY PECAN PIE
This started out as just a plain chocolate pie that I "dressed up" for company. Now when I serve it, guests often tell me, "Your pie looks too good to eat - but I won't let that stop me!" -Ellen Arndt, Cologne, Minnesota
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 6-8 servings.
Number Of Ingredients 17
Steps:
- Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 5 minutes. Remove foil and set shell aside. Reduce heat to 375°. , In a heavy saucepan, melt chocolate and butter. Remove from the heat; stir in milk and water. Add a small amount of hot chocolate mixture to eggs; return all to the pan. Stir in vanilla and salt. Pour into shell; sprinkle with nuts. Cover edges with foil. Bake for 35 minutes or until a knife inserted in the center comes out clean. Remove to a wire rack to cool completely. , In a bowl, whisk milk and pudding mix for 2 minutes. Fold in whipped topping. Spread over nut layer; cover and refrigerate. , In a bowl, beat cream until soft peaks form. Add sugar and vanilla; beat until stiff peaks form. Spread over pudding layer. Refrigerate until set, about 4 hours.
Nutrition Facts : Calories 666 calories, Fat 41g fat (21g saturated fat), Cholesterol 135mg cholesterol, Sodium 541mg sodium, Carbohydrate 68g carbohydrate (51g sugars, Fiber 1g fiber), Protein 10g protein.
GLUTEN-FREE FUDGY PECAN BROWNIES
Skipping wheat flour doesn't have to mean forgoing decadent baked goods. These rich, nutty brownies are irresistible -- and easy to make. Don't worry about specialty ingredients; these brownies use ordinary pantry items.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Brownie Recipes
Time 50m
Yield Makes 16
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Lightly butter an 8-inch square baking pan and line with parchment paper, leaving a 2-inch overhang on all sides. Whisk together cornstarch, cocoa, cinnamon, and salt. In a large microwave-safe bowl, microwave butter and chocolate in 30-second increments, stirring each time, until melted and smooth, about 2 minutes.
- Stir in sugar and vanilla. Stir in eggs, one at a time, until combined. Add cornstarch mixture and stir vigorously until mixture is smooth and begins to pull away from side of bowl, about 2 minutes. Stir in pecans.
- Pour batter into pan and smooth top. Bake until a toothpick inserted in center comes out with a few moist crumbs attached, about 35 minutes, rotating pan halfway through. Let cool completely in pan on a wire rack. Using paper overhang, lift cake out of pan and cut into 16 squares.
Nutrition Facts : Calories 257 g, Fat 17 g, Fiber 2 g, Protein 3 g, SaturatedFat 7 g
SOUTH CAROLINA PECAN TARTLETS
The spring of 2013 saw us down in Charleston, S.C., a stunning city, rich with history both sad and ecstatic, in a region that offers a tremendous bounty of fresh ingredients and regional flavors. We had the vague idea of cooking a holiday feast to celebrate the season - one that was grand and nondenominational - that would help banish memories of winter. These little pecan tarts helped a great deal. They're ideal for dinner parties, and reward the use of fresh Southern pecans.
Provided by Sam Sifton And Mark Bittman
Categories pies and tarts, dessert
Time 1h30m
Yield About 12 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 375. Toast the pecans on a baking sheet in the oven for about 8 minutes. Cool the pecans; coarsely chop half of them and leave the other half intact.
- Beat the eggs with a mixer until they are foamy. Beat in the sugars, salt and butter. Warm this mixture in a medium saucepan over medium-low heat, stirring occasionally, until it is hot to the touch; do not boil. Stir in the vanilla extract and the pecans.
- Spoon the mixture into a greased or nonstick 12-cup muffin tin; bake 20 minutes, until the mixture shakes like Jell-O but is still quite moist. Cool on a rack and serve warm or at room temperature.
Nutrition Facts : @context http, Calories 265, UnsaturatedFat 13 grams, Carbohydrate 21 grams, Fat 19 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 5 grams, Sodium 52 milligrams, Sugar 19 grams, TransFat 0 grams
FUDGY PECAN TARTLETS
'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 Allrecipes Member
Time 50m
Yield 12
Number Of Ingredients 10
Steps:
- In a small mixing 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 nonstick 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 degrees F 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 130.9 calories, Carbohydrate 11.9 g, Cholesterol 32.5 mg, Fat 9.2 g, Fiber 0.7 g, Protein 1.5 g, SaturatedFat 5 g, Sodium 43.2 mg, Sugar 7.1 g
STICKY PECAN TARTLETS
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
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
QUICK PECAN TART
You can replace the pecans with just about any nut - such as pine nuts, almonds or cashews - and get an equally delicious result, or use a variety for a more interesting dessert. Some dough will be left over, so you can bake a few cookies alongside the tart.
Yield Makes 8 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 350°F. Cut cookie log crosswise into 3 equal pieces. Press 2 pieces of dough evenly into 9-inch-diameter tart pan with removable bottom (reserve remaining dough for another use). Bake tart crust 12 minutes. Using back of fork, press down bottom of crust if necessary. Bake until golden brown, about 3 minutes longer. Transfer to rack.
- Stir butter, sugar and corn syrup in heavy medium saucepan over low heat until sugar dissolves. Increase heat to medium and boil 1 minute. Mix in cream, then pecans. Boil until mixture thickens, stirring occasionally, about 4 minutes. Spoon filling into warm crust.
- Bake tart until filling is bubbling and color deepens slightly, about 10 minutes. Transfer tart to rack and cool completely.
FUDGY PECAN CAKE
Make and share this Fudgy Pecan Cake recipe from Food.com.
Provided by Ann Arber
Categories Dessert
Time 1h10m
Yield 9 serving(s)
Number Of Ingredients 15
Steps:
- Line bottom of a 9 inch springform pan with foil Butter foil and sides of pan Set aside.
- Beat egg whites,cream of tartar and salt until stiff peaks form in small bowl Set aside.
- Combine melted butter, the sugar and vanilla in a large mixing bowl,beat well.
- Add egg yolks, one at a time, beating well after each addition.
- Blend in cocoa, flour, oil,and water;beat well Stir in chopped pecans Carefully fold in egg whites to chocolate mixture.
- Pour into prepared pan.
- Bake at 350 for 45 minutes or until top cracks slightly.
- (Cake will NOT test done in center) Cool 1 hour Cover, chill til firm Remove side of pan Make GLAZE Combine chocolate and cream in small saucepan.
- Cook over low heat, stirring constantly until chocolate is melted and mixture is smooth.
- DO NOT BOIL Remove from heat.
- Cool, stirring occasionally until mixture begins to thicken, about 10-15 minutes.
- Pour over cake letting it run down the sides.
- Top with pecan halves if desired.
- Let chill before serving to harden topping.
Nutrition Facts : Calories 604.1, Fat 47, SaturatedFat 23.2, Cholesterol 121.7, Sodium 174.6, Carbohydrate 51.2, Fiber 7.1, Sugar 34.2, Protein 8.4
FUDGY PECAN TARTLETS
Make and share this Fudgy Pecan Tartlets recipe from Food.com.
Provided by QueenJellyBean
Categories Tarts
Time 28m
Yield 12 tarts, 12 serving(s)
Number Of Ingredients 10
Steps:
- In a small mixing bowl, cream butter and cream cheese until light.
- Gradually add flour beating until blended.
- Roll into 1 inch balls. Press into the bottom and up the sides of 12 mini muffin cups that have been coated in cooking spray.
- For filling, in a bowl, combine the egg yolk, sugar, butter, milk and vanilla; gradually stir in melted chocolate.
- Fill shells 3/4 full. Place a pecan half on top of the filling.
- Bake at 375 for 18-22 minutes or until shell is lightly browned and the filling is set.
- Cool for 10 minutes before removing to a wire rack to cool completely.
Nutrition Facts : Calories 130.2, Fat 9.1, SaturatedFat 5, Cholesterol 31.2, Sodium 43.2, Carbohydrate 11.9, Fiber 0.7, Sugar 7.1, Protein 1.5
PECAN TART
Steps:
- Make pastry dough as directed. Roll out dough into a 15-inch round on a lightly floured surface and fit into tart pan. Roll rolling pin over top of pan to trim dough flush with rim and lightly prick bottom all over with a fork. Chill 30 minutes.
- Preheat oven to 375°F.
- Line shell with foil and fill with pie weights. Bake in middle of oven 20 minutes. Remove weights and foil and bake shell until pale golden, 6 to 10 minutes more. Cool in pan on a rack.
- Cook sugar in a dry heavy saucepan over moderately low heat, stirring slowly with a fork, until melted and pale golden. Cook caramel without stirring, swirling pan, until deep golden. Add corn syrup and simmer, stirring occasionally, until caramel is dissolved (it will harden before dissolving). Remove pan from heat and cool mixture until it stops bubbling.
- Whisk eggs with a pinch of salt in a bowl. Whisk caramel mixture into eggs in a slow stream and whisk in butter, vanilla, and lemon juice until butter is melted. Spread pecans in bottom of tart shell and pour in filling, tapping down pecans to coat.
- Bake tart in middle of oven until crust is golden and filling is puffed, 20 to 25 minutes, and cool in pan on a rack.
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