Chocolate and Pecan Tartlets
Ready In: 40 mins
Serves: 12
Yields: 24 tartlets
Ingredients
- 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 miniature semisweet chocolate chips
- 1 large egg
- 1 teaspoon vanilla extract
- 2⁄3 cup chopped pecans
Directions
- 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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