sandi-in-hawaii
Well-known member
Pecan Tartlet filling
Enough for 48 mini muffin sized crusts
2 teaspoons butter, melted
2 large eggs
2 teaspoons vanilla
1 1/2 cups firmly packed brown sugar
2 cups pecans, coarsely chopped
Lightly beat eggs in mixing bowl. Add sugar, butter, and vanilla; mix well. Fold in pecans.
Spoon filling into unbaked tassie crusts (about 1 tablepoon each).
Bake at 350º until crust is lightly browned, about 15 minutes.
Chocolate variation:
3/4 cups pecans, coarsely chopped
1 cup semisweet chocolate chips
2 large eggs
1 teaspoon instant coffee powder
1/4 teaspoon vanilla
1/2 cup sugar
Grind nuts and chocolate in a food processor; set aside.
Beat eggs until thick and pale in color, approx 5 minutes. Add coffee, vanilla and sugar, mix until well blended. Fold in ground nut and chocolate mixture.
Spoon filling into unbaked tassie crusts (about 1 tablepoon each).
Bake at 350º until crust is lightly browned, about 15 minutes.
Enough for 48 mini muffin sized crusts
2 teaspoons butter, melted
2 large eggs
2 teaspoons vanilla
1 1/2 cups firmly packed brown sugar
2 cups pecans, coarsely chopped
Lightly beat eggs in mixing bowl. Add sugar, butter, and vanilla; mix well. Fold in pecans.
Spoon filling into unbaked tassie crusts (about 1 tablepoon each).
Bake at 350º until crust is lightly browned, about 15 minutes.
Chocolate variation:
3/4 cups pecans, coarsely chopped
1 cup semisweet chocolate chips
2 large eggs
1 teaspoon instant coffee powder
1/4 teaspoon vanilla
1/2 cup sugar
Grind nuts and chocolate in a food processor; set aside.
Beat eggs until thick and pale in color, approx 5 minutes. Add coffee, vanilla and sugar, mix until well blended. Fold in ground nut and chocolate mixture.
Spoon filling into unbaked tassie crusts (about 1 tablepoon each).
Bake at 350º until crust is lightly browned, about 15 minutes.