Chocolate And Pecan Tartlets Recipes

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Chocolate and Pecan Tartlets image

Recipe From epicurious.com

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



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.

Recipe From marthastewart.com

Provided by Martha Stewart

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

Time 1h15m

Number Of Ingredients 9



Chocolate-Pecan Tart image

Recipe From epicurious.com

Categories     Chocolate     Dessert     Bake     Pecan     Fall     Winter     Chill     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 10 servings

Number Of Ingredients 14

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Nov 18, 2016 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 …

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Calories 689 per serving
Steps 18

  • 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.
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