No Bake Chocolate Pecan Tartlets Recipes

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SOUTH CAROLINA PECAN TARTLETS



South Carolina Pecan Tartlets image

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

2 cups shelled pecans or walnuts
5 eggs
3/4 cup white sugar
1/2 cup brown sugar
Pinch salt
6 tablespoons (3/4 stick) butter, melted
1 tablespoon vanilla extract

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

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-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.

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

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.

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.

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.

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

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30 BEST PECAN PIE RECIPES - PARADE: ENTERTAINMENT, RECIPES, HEALTH ...
2 days ago The slab pie recipe starts with a pecan pie base, then each quarter section is topped with either sliced apple and cinnamon, cranberries and orange zest, white and dark chocolate chunks or more ...
From parade.com


CHOCOLATE PECAN TARTLETS - CANADIAN LIVING
2015-01-01 %RDI. Iron 27.0; Folate 19.0; Calcium 6.0; Vitamin A 25.0; Method. Pastry: In bowl, beat butter with sugar until fluffy; beat in egg yolk and vanilla.In separate bowl, whisk together flour, cocoa powder, baking powder and salt; stir into butter mixture until smooth.
From canadianliving.com


NO-BAKE CHOCOLATE-PECAN TARTLETS RECIPE: HOW TO MAKE IT
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
From stage.tasteofhome.com


CHOCOLATE PECAN TART - MY ORGANIZED CHAOS
2022-04-19 This Chocolate Pecan Tart has no light corn syrup! This sets this baked tart recipe apart from many others. Instead of using corn syrup for this recipe, make a simple syrup by dissolving sugar into boiling water. It’s easy, and one less ingredient to have on hand. As well, I know some like to avoid corn syrup, so this is a great compromise.
From myorganizedchaos.net


NO BAKE PECAN TART IN 7 SIMPLE STEPS - WHISK ME FREE
Recipe for vegan chocolate no bake pecan tart : Print Pin. No Bake Chocolate Pecan Tart. Course Dessert. Cuisine Vegan. Keyword gluten free. Prep Time 20 minutes. Cook Time 0 minutes. Chill Time 2 hours. Servings 10. Equipment. Tart tin. Blender/Food processor. Ingredients. Tart Base. 220 g Pecans; 120 g Dates; 15 g Cocoa Powder; 3 tbsp Water; …
From whiskmefree.com


NO BAKE CHOCOLATE CHERRY TARTLETS
Lightly grease three 4-inch tartlet pans. In a medium saucepan, stir together the cherries, sugar, and water. Bring to a boil, stirring occasionally. Boil for 5 minutes or until the cherries cook down and start to thicken. Remove from the heat and let cool 15 minutes.
From chocolatemoosey.com


NO-BAKE CHOCOLATE TART (EASY!) - JOYOUS APRON
2021-01-21 Oreo Crust. Combine butter and cookies by using a food processor (pulsing) or pastry cutter until mixture is very fine. Press Oreo crumbles onto a 9-inch tart pan. Make sure to spread crumbles out evenly and apply pressure on the sides and bottom (use fingers, spatula or back of a flat measuring cup).
From joyousapron.com


PECAN AND CHOCOLATE TARTLETS - RECIPE - COOKS.COM
Add coffee, vanilla and sugar; mix on low speed until blended. Gradually beat in ground chocolate-nut mixture. Spoon filling (a scant tablespoons) into cookie-lined mini-muffins. Bake until crust is lightly browned, approximately 15 minutes. Cool 5 minutes; release. Cool to room temperature. Yield: Approximately 4 dozen tartlets.
From cooks.com


NO-BAKE PECAN PIE TARTS - RUNNING ON REAL FOOD
2021-12-17 Instructions. Place the dates for the filling in a bowl, cover with hot water and soak for approximately 15 minutes. While the dates are soaking, start preparing the crust. Add all of the crust ingredients to a food processor and blend into a crumbly but sticky “dough” you can press together between your fingers.
From runningonrealfood.com


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