Pecan Pie Tartlets
Each mini chocolate-pecan pie serves two. For a Christmas buffet, cut each tart in half and arrange on a large platter with a bowl of whipped cream on the side.
Ingredients
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Crust:
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3/4 cup pecan pieces
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2 cups all-purpose flour
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2 teaspoons granulated sugar
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1 teaspoon salt
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1/2 cup (1 stick) butter, cut in pieces
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1/3 cup water
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2 egg yolks
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Filling:
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1/2 cup mini chocolate chips
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5 eggs
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3/4 cup granulated sugar
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3/4 cup packed dark-brown sugar
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1-1/2 cups light corn syrup
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1-1/2 teaspoons vanilla extract
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1-1/2 cups chopped pecans
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Confectioners' sugar, for dusting
Directions
1.
Heat oven to 350 degrees F.
2.
Crust: Toast pecans on baking sheet in 350 degree F oven until slightly darkened, 8 minutes. Let cool. (Turn oven off.) Pulse nuts in food processor until ground. Add flour, sugar, salt; pulse to combine. Add butter; pulse to form fine crumbs.
3.
In bowl, whisk water and yolks. Add to flour mixture; process until dough is moistened. Remove from processor; shape into 8 x 6-inch rectangle. Wrap; refrigerate 1 hour.
4.
Heat oven to 350 degrees F. Divide dough in 8 equal pieces. On floured surface with floured rolling pin, roll out one piece of dough to 6-inch circle. Drape into 5 x 1-inch-deep pie pan. Tuck rim under; flute edge. Repeat with remaining dough for 8 pies.
5.
Filling: Sprinkle 1 tablespoon chocolate chips over bottom of each crust. In bowl, whisk eggs, sugars, corn syrup, vanilla and 1 cup pecans. Divide mixture among pie pans, 1/2 cup per pie. Sprinkle tops with remaining nuts. Place pies onto baking sheets.
6.
Bake 350 degree F oven 45 minutes, until crusts are golden and centers are puffed and browned; switch positions and rotate sheets halfway through. Transfer pans to wire racks; let cool. Lightly dust pies with confectioners' sugar. To serve, pop pies out of pans. Cut each in half for 2 servings. Makes 16 servings (8 mini pies).
Nutrition information
Calories 437, Total Fat 21 g, Saturated Fat 6 g, Cholesterol 109 mg, Sodium 199 mg, Carbohydrate 60 g, Fiber 2 g, Protein 6 g.
Percent Daily Values are based on a 2,000 calorie diet
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Recommended Recipe:
Leslie Malcoun's Pecan Tartlets
Catherine Schumacher used to make hundreds of Christmas cookies for her family and friends. She even defrosted frozen leftovers for Fourth of July picnics at her Michigan farm. Her granddaughter, Leslie Malcoun, took over the baking when she got married more than 30 years ago, and to this day spends hours on old family favorites and experimenting with new recipes. Assistant Editor Carolyn Malcoun can't imagine Christmas without her mom's delightful mini pecan tarts.
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