Pecan Tartlet filling and Chocolate variation

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.

 
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