Milk Chocolate-Pecan Tartlets
Serves: 2
Ellsworth Rath
1 January 1970
Based on User reviews:
48
Spice
44
Sweetness
46
Sourness
37
mins
Prep time (avg)
4
Difficulty
Ingredients:
1.25 cups
All-Purpose Flour3 tbsps
Pecan (finely chopped toasted)1 cup
Sugar1 large
Egg Yolk1 cup
Apricot Preserve (about)Directions:
1
For crust: Blend first 4 ingredients in processor until nuts are finely chopped
2
Using on/off turns, add butter; process until mixture resembles coarse meal
3
Mix yolk and 1 1/2 teaspoons cream in bowl
4
Add to flour mixture; process until moist clumps form
5
If dough is dry, add more cream by teaspoonfuls to moisten
6
Gather dough into ball
7
Flatten into disk
8
Wrap in plastic; chill 4 hours
9
Preheat oven to 350°F
10
Spray eighteen 3-inch tartlet pans with oil spray
11
Press 1 tablespoon dough onto bottom and up sides of each pan
12
Arrange tartlet pans on heavy large baking sheet
13
Bake until crusts are golden, piercing with fork if bubbles form, about 10 minutes
14
Transfer pans to rack; cool completely
15
Blend first 4 ingredients in processor until nuts are finely chopped
16
Using on/off turns, add butter; process until mixture resembles coarse meal
17
Mix yolk and 1 1/2 teaspoons cream in bowl
18
Add to flour mixture; process until moist clumps form
19
If dough is dry, add more cream by teaspoonfuls to moisten
20
Gather dough into ball
21
Flatten into disk
22
Wrap in plastic; chill 4 hours
23
Preheat oven to 350°F
24
Spray eighteen 3-inch tartlet pans with oil spray
25
Press 1 tablespoon dough onto bottom and up sides of each pan
26
Arrange tartlet pans on heavy large baking sheet
27
Bake until crusts are golden, piercing with fork if bubbles form, about 10 minutes
28
Transfer pans to rack; cool completely
29
For filling: Melt 9 ounces chocolate in top of double boiler over simmering water, stirring often
30
Remove from heat
31
Bring cream just to simmer in small saucepan
32
Pour hot cream into chocolate; stir until very smooth
33
Stir in chopped pecans
34
Transfer filling to small bowl
35
Cover; chill until filling is consistency of thick pudding, about 2 hours
36
Using small knife, loosen crusts from pans
37
Turn crusts out
38
Spread 1 teaspoon preserves in each crust
39
Spoon 1 tablespoon filling over
40
Garnish with nut halves and grated chocolate
41
Chill until filling is firm, about 1 hour
42
(Can be made 1 day ahead
43
Cover; chill
44
) Serve cold
45
Melt 9 ounces chocolate in top of double boiler over simmering water, stirring often
46
Remove from heat
47
Bring cream just to simmer in small saucepan
48
Pour hot cream into chocolate; stir until very smooth
49
Stir in chopped pecans
50
Transfer filling to small bowl
51
Cover; chill until filling is consistency of thick pudding, about 2 hours
52
Using small knife, loosen crusts from pans
53
Turn crusts out
54
Spread 1 teaspoon preserves in each crust
55
Spoon 1 tablespoon filling over
56
Garnish with nut halves and grated chocolate
57
Chill until filling is firm, about 1 hour
58
(Can be made 1 day ahead
59
Cover; chill
60
) Serve cold