MINI CHOCOLATE PECAN TARTS RECIPES
TINY PECAN TARTS RECIPE | ALLRECIPES
These are so easy and melt in your mouth! My brothers request these every year for the Holidays, as well as my family.
Provided by Sandy Greathouse
Categories Desserts Nut Dessert Recipes Pecan Dessert Recipes
Yield 4 dozen
Number Of Ingredients 9
Steps:
- To Make Pastry: Cream butter or margarine and cream cheese. Add flour and mix well. Make into 48 balls; place one ball in each cup of a mini tart pan. Use your fingers or a tart tamper to press out into a tart shell.
- To Make Filling: Break the eggs, but do not beat. Add sugar, melted butter, salt, vanilla and pecans. Mix well. Fill the tart shells. Bake at 350 degrees F (180 degrees C) for about 30 minutes or until delicately browned.
Nutrition Facts : Calories 295.8 calories, CarbohydrateContent 35.8 g, CholesterolContent 64.2 mg, FatContent 16.3 g, FiberContent 0.7 g, ProteinContent 3.2 g, SaturatedFatContent 8.2 g, SodiumContent 108.7 mg, SugarContent 27 g
MINI CHOCOLATE-PECAN PIES | SOUTHERN LIVING
Serve these tiny treats for dessert or brunch.
Provided by Sarah Epperson Loveless
Total Time 2 hours 45 minutes
Yield Serves 12
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F. Unroll piecrusts on a lightly floured work surface. Using a 5-inch round cutter, cut piecrusts into 12 circles, rerolling scraps as needed. Press 1 circle in bottom and up sides of each cup of a lightly greased (with cooking spray) 12-cup muffin pan, flattening any bunches of dough along sides. Fold and crimp edges. Freeze 30 minutes.
- Meanwhile, whisk together granulated sugar, corn syrup, brown sugar, butter, vanilla, and salt in a large bowl until well combined. Whisk in eggs.
- Remove pan from freezer. Sprinkle pecans into piecrusts (about 2 tablespoons each). Carefully pour pie filling over pecans (about 3 tablespoons per piecrust).
- Bake pies in preheated oven until filling is set and crusts are golden brown, 24 to 28 minutes. Cool in pan on a wire rack 15 minutes. Using a small knife or offset spatula, remove pies from pan. Transfer to a wire rack; cool completely, about 1 hour.
- Place chocolate in a microwavable bowl; microwave on HIGH until melted, about 1 minute, stirring every 30 seconds. Drizzle melted chocolate over pies. Serve, or let chocolate cool completely.
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- 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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This pecan tart is a classic dish upgraded with chocolate and coconut.
From womansday.com
Total Time 1 hours
Category Christmas, feed a crowd, Thanksgiving, baking, dessert
Cuisine American
Calories 354 calories per serving
From womansday.com
Total Time 1 hours
Category Christmas, feed a crowd, Thanksgiving, baking, dessert
Cuisine American
Calories 354 calories per serving
- Heat oven to 350 degrees F. Place a tart pan upside down on a piece of paper and draw a circle 1 inch larger than the pan; cut out. Roll each pie crust into a 12 1/2-inch circle. Using the stencil, cut 4 rounds from each crust, chilling and rerolling scraps as necessary. Fit the rounds into the bottom and up the sides of the tart pans. Cut away any overhanging dough and place the pans on a baking sheet. Using a fork, prick the bottoms of the crusts, and bake until just cooked through, 10 to 12 minutes. Meanwhile, in a medium bowl, whisk together the flour and baking powder. Cut 6 tablespoons butter into small pieces and place in a microwave-safe bowl. Add the chocolate and microwave on high for 1 minute, then stir. Repeat at 30-second intervals until melted and smooth. Let cool for 5 minutes. Using an electric mixer, beat the sugar, 2 eggs, and 1 teaspoon vanilla on high in a large bowl until pale, about 3 minutes. Beat in the chocolate mixture. Reduce speed to medium and add the flour mixture, mixing just to combine. Divide the mixture among the tart shells. In a medium microwave-safe bowl, melt the remaining tablespoon butter. Whisk in the corn syrup, brown sugar, salt, the remaining 2 eggs, and 1/2 teaspoon vanilla. Stir in the pecans and coconut. Spoon the mixture over the brownie batter and bake until the brownie is cooked and the pecan filling is just set, 25 to 30 minutes. Let the tarts cool 10 minutes, then remove from the pans and transfer to a wire rack to cool completely.
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The flaky crust combined with a rich center makes these little pecan tarts a satisfying snack to serve and eat. They look so appealing on a pretty platter and make a great finger-food dessert when you're entertaining. They also freeze well. —Jean Rhodes, Tignall, Georgia
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Reviews 4.4
Total Time 45 minutes
Category Desserts
Calories 145 calories per serving
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Total Time 45 minutes
Category Desserts
Calories 145 calories per serving
- Preheat oven to 325°. In a small bowl, beat cream cheese and butter until fluffy; blend in flour and salt. Refrigerate for 1 hour. Shape into 1-in. balls; press onto the bottom and up the sides of greased mini-muffin cups. , For filling, in a small bowl, beat the egg. Add brown sugar, butter and vanilla; mix well. Stir in pecans. Spoon into tart shells. , Bake until lightly browned and set, 25-30 minutes. Cool for 15 minutes before carefully removing from pans. If desired, garnish with maraschino cherries.
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