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.

Pecan Pie Tartlets
Servings: 16 Prep 30 mins Chill 1 hr Bake 350°F 8 mins to 45 mins

Ingredients

Crust:
  • 3/4 cup pecan pieces
  • 2 cups all-purpose flour
  • 2 teaspoons granulated sugar
  • 1 teaspoon salt
  • 1/2 cup (1 stick) butter, cut in pieces
  • 1/3 cup water
  • 2 egg yolks
Filling:
  • 1/2 cup mini chocolate chips
  • 5 eggs
  • 3/4 cup granulated sugar
  • 3/4 cup packed dark-brown sugar
  • 1 1/2 cups light corn syrup
  • 1 1/2 teaspoons vanilla extract
  • 1 1/2 cups chopped pecans
  • Confectioners sugar, for dusting

Make It

1. Heat oven to 350 degrees F.

Crust:

2. 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.

Filling:

5. 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 Facts

Servings Per Recipe: 16; Amount Per Serving: cal. (kcal): 437, Fat, total (g): 21, chol. (mg): 109, sat. fat (g): 6, carb. (g): 60, fiber (g): 2, pro. (g): 6, sodium (mg): 199, Percent Daily Values are based on a 2,000 calorie diet.