Best 8 Chocolate And Pecan Tartlets Recipes

NO-BAKE CHOCOLATE-PECAN TARTLETS

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.

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.

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.

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.

CHOCOLATE-TOFFEE PECAN TART

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.

CHOCOLATE PECAN TART

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.

FAVORITE CHOCOLATE-BOURBON PECAN TART

Steps:

• Preheat oven to 375°. On a lightly floured surface, roll dough to a 12-in. circle. Press onto bottom and up sides of an ungreased 11-in. tart pan with removable bottom. Sprinkle with chocolate chips., Beat eggs, corn syrup, sugar, butter, bourbon and salt. Stir in pecans. Pour over chocolate chips. Bake until center is just set and crust is golden brown, 30-35 minutes. , Cool on a wire rack. Cut into slices. Serve with caramel topping.

CHOCOLATE & PECAN TART

Steps:

• Heat oven to 180C/160C fan/gas 4. Roll the pastry out on a lightly floured surface and use to line a 20cm loose-bottomed tart tin. Fill the tart with baking paper and baking beans, bake for 25 mins, then remove the baking paper and beans. Continue to cook for 10 mins more until golden. Remove from the oven and cool.
• Melt the chocolate and butter together in a large bowl over a pan of simmering water. Whisk the eggs and maple syrup together, then stir into the chocolate with most of the nuts. Pour into the tart shell, top with the remaining nuts and bake for 30-40 mins until set. Cool and serve with vanilla ice cream or double cream.