Best 5 Absolutely Awesome Chocolate Pecan Tartlets Recipes

CHOCOLATE AND PECAN TARTLETS

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-PECAN TART

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.

PECAN CHOCOLATE TART

Steps:

• Roll out the dough 1/8 inch thick on a lightly floured surface, fit into a 10-inch tart pan with a removable fluted rim, and trim the edge, leaving a 1/2-inch overhang. Fold the overhang inward onto the side of the shell, pressing it firmly, and chill the shell for 30 minutes. Spread the chocolate, melted, on the bottom of the shell and chill the shell for 15 minutes.
• In a heavy saucepan combine the brown sugar and the syrup, bring the mixture to a boil, stirring, and simmer it for 5 minutes. Let the mixture cool until it is no longer bubbling, add the butter, and stir the mixture until the butter is melted. In a bowl whisk together the eggs, the vanilla, and a pinch of salt and add the syrup mixture in a slow stream, whisking. Add the pecans to the shell, pour in the egg mixture, and if necessary tap down the pecans to coat them with the egg mixture. Bake the tart in the middle of a preheated 350°F. oven for 40 to 45 minutes, or until the crust is pale golden, let it cool, and serve it warm with the banana rum ice cream.
• To make the pâte brisée:
• In a large bowl blend the flour, the butter, the vegetable shortening, and the salt until the mixture resembles meal. Add 2 tablespoons ice water, toss the mixture until the water is incorporated, adding more ice water if necessary to form a dough, and form the dough into a ball. Dust the dough with flour and chill it, wrapped in wax paper, for 1 hour.

MILK CHOCOLATE-PECAN TARTLETS

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.

ABSOLUTELY AWESOME CHOCOLATE & PECAN TARTLETS

Steps:

• PÂTE SUCRÉE (THE CRUST)
• Chef's Note: What is a Pâte sucrée? Pâte sucrée is the French term for a sweet short crust pastry used to make tarts. Pâte sucrée is similar to Pâte Brisée, though it has more calories due to the addition of sugar and is slightly less fragile.
• Cut the butter into cubes and keep very cool... cold, as a matter of fact.
• Separate two eggs, and keep the yolks.
• Chef's Tip: If you don't have a use for the whites, you can always freeze them and use them later. Waste not, want not.
• Gather the remainder of your ingredients.
• Place the flour, salt, and sugar in the bowl of a food processor, fitted with an S-Blade, and give it a couple of pulses to blend the dry ingredients.
• Add the cold butter cubes, and give it 5 or 6, 1-second pulses, until it resembles a course meal.
• Chef's Note: This method of doing a Pâte Sucrée is slightly different than the traditional method, but it helps to make a very flaky crust for the tartlets.
• Chef's Tip: If you want to perform this step another way, use a pastry blender or two knifes to cut the cold butter into the dry ingredients.
• Chef's Note: If you are using a food processor, remove the flour/butter from the mixer, and place in a large bowl. If you chose to use a pastry blender or two knifes, it should already be in a mixing bowl.
• Whisk the egg yolks and half & half together, and then stir them into the flour/butter mixture using a fork.
• Continue to gently mix until all the dry ingredients are incorporated.
• It should look something like this.
• Chef's Tip: You should see separate bits of butter along with the flour.
• Separate the dough into two round balls, and then flatten each one with the palm of your hand. Then tightly wrap each ball in cling foil, and place in the refrigerator for at least 2 hours, or overnight.
• When ready, remove from refrigerator and place on a board lightly dusted with flour. You should have chunks of butter visible in the dough...
• Chef's Note: This recipe is designed for tartlets that are 4 inches (10cm). Each ball will make 6 tartlets.
• Roll out one of the balls, until about ¼ inch in thickness, and then use a 4 inch (10cm) biscuit cutter to cut six circles in the flattened dough.
• Place each round in a tartlet pan, push into the sides, and then add some chocolate chips to cover the bottom.
• Place in the refrigerator and allow them to cool while making the filling.
• THE PIE FILLING
• Place a rack in the middle position, and preheat to 350f (176c).
• Add the syrup, sugar, rum, flour and vanilla to a medium bowl, and lightly mix together.
• Add the eggs to a large mixing bowl and beat until foamy.
• Add the melted butter, and continue to beat.
• Add to the maple syrup mixture, and beat a bit more (lots of beating going on here).
• Finally, add the pecans, and stir to combine (what no more beating???)
• Add about ¼ cup of the mixture to each of the cooled tartlet shells, right over the chocolate. It should fill it to the top of the crust.
• Place into the preheated oven and bake for 35 minutes, or until the filling sets.
• Chef's Note: If you choose to bake this as a whole 9-inch tart, increase the baking to 55 minutes.
• Allow to completely cool on a wire rack before serving. Enjoy.
• Keep the faith, and keep cooking.