Megan Klak, Staff Writer
This is by far the best thing I’ve baked to date and one of the best Christmas treats I’ve ever made. The recipe is perfect—it’s definitely a must for all chocolate lovers! This is a Canadian Living recipe; it was sourced from here.
Chocolate Pecan Tartlets
- 1/2 cup (125 mL) butter
- 1 cup (250 mL) packed brown sugar
- 1/2 cup (125 mL) liquid honey
- 1 tbsp (15 mL) cider vinegar
- 2 tsp (10 mL) vanilla
- 3 eggs, lightly whisked
- 1 cup (250 mL) pecan halves
- 1 bar (100 g) high quality 70% dark chocolate, chopped
- 1/2 cup (125 mL) butter, softened
- 1/3 cup (75 mL) granulated sugar
- 1 egg yolk
- 1/2 tsp (2 mL) vanilla
- 1 cup (250 mL) all-purpose flour
- 1/3 cup (75 mL) cocoa powder
- 1/4 tsp (1 mL) baking powder
- Pinch of salt
(Pastry, then filling.)
- In bowl, beat butter with sugar until fluffy; beat in egg yolk and vanilla. In separate bowl, whisk together flour, cocoa powder, baking powder and salt; stir into butter mixture until smooth.
- Divide among eight 4-inch (10 cm) mini tart pans with removable bottoms, pressing pastry into bottoms and up sides. Prick bottoms all over with fork. Refrigerate on rimmed baking sheet until chilled, about 30 minutes.
- Meanwhile, in saucepan, melt butter over medium heat. Add brown sugar; cook, whisking, until smooth, about 1 minute. Remove from heat; whisk in honey, vinegar and vanilla. Whisk in eggs.
- Divide pecans and chocolate among pastry shells; pour egg mixture over top.
- Bake in bottom third of 350°F (180°C) oven until filling is set, 20 to 24 minutes. Let cool completely in pans. (Make ahead: Remove from tart pans; store in airtight container for up to 2 days.)