…for these beautiful tarts.
Rich (Dave’s Dad) and I divided and conquered the dinner portion of the Thanksgiving meal, while Dave, his sister and his mom were in charge of the desserts. Deb (mom) and Betsy (sister) made these absolutely wonderful tarts. I simply just stole them for a picture. Can you believe that this above picture is straight out of the camera, with only a little cropping? It’s amazing what some really nice natural light can do. I love my old town high-rise apartment, but I can’t say that we get good light in it.
But you are here to hear about these tarts. I loved these little tarts. These tarts were a result of the pie voting being split between something chocolately and pecan pie so Deb decided to find a way to put them together. I enjoyed mine on Thanksgiving evening with a dollop of whipped cream and a mug of coffee. I might have had another one the next day, slightly warmed in the microwave (15 secs) with more coffee, while sitting at a sun-filled breakfast table. And I loved every bite. Out of everything on the Thanksgiving table, these tarts were my favorite. Make some for the holidays, you won’t regret it.
Chocolate Pecan Tarts
From the recipe files of Deb, loosely adapted from a Walnut Tartlet recipe from Martha
Makes 8-10 3-1/2 inch tartlets
8-10 3-1/2 inch tartlet shells, unbaked (pastry for approximately 1 pie crust)
3 ounces semisweet chocolate
3 Tbsp unsalted butter
2 eggs, slightly beaten
1/2 cup granulated sugar
2 Tbsp heavy cream
3/4 cup light corn syrup
2 cups coarsely chopped pecans
8-10 pecan halves, for garnish
Preheat oven to 350 degrees.
Melt chocolate and butter together in microwave. Beat eggs and sugar together in a mixing bowl. Stir in chocolate/butter mixture, cream, corn syrup, and chopped pecans.
Spoon mixture into tartlet shells, filling each about 3/4 full. Top each with a pecan half for garnish.
Bake for approximately 30 minutes until filling bubbles and begins to set and pastry is golden. Cool completely on a wire rack; filling will set fully.
Serve at room temperature or slightly warm with vanilla ice cream or freshly whipped cream.