RECIPE OF HAPPINESS RECIPES

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TINY PECAN TARTS RECIPE | ALLRECIPES



Tiny Pecan Tarts Recipe | Allrecipes image

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     Pecan Desserts

Yield 4 dozen

Number Of Ingredients 9

1 cup butter
6 ounces cream cheese, softened
2 cups all-purpose flour
4 eggs
3 cups packed brown sugar
4 tablespoons melted butter
1 pinch salt
1 teaspoon vanilla extract
1 cup chopped pecans

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

NADIYA'S CHEESECAKE BROWNIES RECIPE - BBC FOOD



Nadiya's cheesecake brownies recipe - BBC Food image

Nadiya calls these her ‘Money can’t buy you happiness’ brownies. They are an epic cross between a cheesecake and a brownie, with a delicious nut and caramel middle. Plan ahead because they need a little double baking around the caramel centre.

Provided by Nadiya Hussain

Prep Time 1 hours

Cook Time 1 hours

Yield Makes 14 brownies

Number Of Ingredients 19

250g/9oz unsalted butter, softened, plus extra for greasing
250g/9oz dark chocolate, broken into pieces
4 free-range eggs
280g/10oz soft dark brown sugar
1 tsp instant coffee mixed with 2 tsp hot water and cooled
120g/4½oz plain flour, sifted, plus 1 tsp for the chocolate chips
30g/1oz cocoa powder, sifted
½ tsp salt
150g/5½oz dark chocolate chips
200g/7oz chopped mixed nuts or hazelnuts
450g jar dulce de leche
½ tsp salt
300g/10½oz full-fat soft cream cheese
100g/3½oz caster sugar
2 free-range eggs
1 tsp almond extract
1 orange, zest only
1 tbsp plain flour
cocoa powder, for dusting

Steps:

  • Preheat the oven to 180C/160C Fan/Gas 4. Line the base and sides of a 20x30x5cm/8inx12inx2in brownie tin with some baking paper so that it comes 1cm/½in above the top of the tin and lightly grease.
  • To make the brownie base, put the butter and chocolate in a small saucepan and melt over a gentle heat, stirring occasionally until the mixture is liquid. Set aside to cool.
  • Whisk the eggs, sugar and cooled coffee in a large mixing bowl until the mixture is light, thick and fluffy. This should take 5 minutes with an electric hand whisk.
  • Pour in the cooled melted chocolate and whisk until the mixture no longer has any streaks in it. Then add the sifted flour, cocoa and salt and mix until you have a glossy batter.
  • Mix the remaining teaspoon of flour with the chocolate chips in a bowl before mixing them into the batter until they’re well dispersed – this trick will stop them sinking to the bottom when you bake the brownies. Pour the mixture into the prepared tin and level off the top. Bake for 25 minutes.
  • To make the nutty centre, toast the hazelnuts in a large non-stick pan over a medium heat, stirring until they are a deep golden-brown.
  • Put the dulce de leche in a bowl along with the toasted nuts and the salt, mix and set aside.
  • As soon as the brownies are baked, take them out of the oven and leave to cool completely in the tin. As soon as they have cooled, spread the sticky nut mixture over the top and place in the freezer for 30 minutes.
  • Adjust the oven to 170C/150C Fan/Gas 3½.
  • To make the cheesecake top, mix the cream cheese, sugar, egg, almond extract, orange zest and flour together really well. Spread an even layer over the nut mixture and bake for 30 minutes. As soon as the cheesecake is set in the centre, remove from the oven, allow to cool and leave in the fridge overnight. The wait will be worth it!
  • Dust with the cocoa, take out of the tin and cut into squares. Eat, eat, eat!

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