Chocolate Pecan Tarts

By cuznvin

NathalieDupree
Candles and flowers and a roaring fire have their places
in seduction. But perhaps the best seduction is this rich
chocolate and pecan filling in its delicate crust. The
fabulous shortcrust pastry in these tarts sturdily holds
the chocolaty, caramely pecan filling, but melts in your
mouth with a hint of cinnamon

Ingredients

• 1 1/4 cups all-purpose flour
• 1/4 cup sugar
• 1/4 teaspoon
• ground cinnamon
• 1/3 cup butter, softened
• 1/3 cup dark corn syrup
• 1/4 cup sugar
• 1/4 cup butter
• 1/4 cup semisweet
• chocolate chips
• 2 large eggs
• 1 cup coarsely
• chopped pecans
• 2 tablespoons all-purpose flour
• 1/2 teaspoon vanilla extract
• Dark or white chocolate
• curls, pecan halves or
• confectioners’ sugar

Preparation

Step 1

1. Preheat oven to 350°F. Combine flour,
1/4 cup sugar and cinnamon in a medium bowl.
With 2 knives, cut in softened butter until
coarse crumbs form. Divide the mixture among
four 1/2-inch-deep by 3 1/2-inch-round fluted
tart pans with removable bottoms; press evenly
on the bottoms and sides of the pans.
2. Stir corn syrup and 1/4 cup sugar in a
small saucepan over medium heat until sugar
dissolves and the mixture boils. Remove
from heat and stir in butter and chocolate
chips until melted and smooth.
3. Beat eggs in a large bowl with a whisk or
fork until frothy; add the chocolate mixture in
a slow, steady stream, beating constantly. Stir
in pecans, 2 tablespoons flour and vanilla.
4. Pour the filling into the prepared tart shells
and bake 25 minutes, or until the filling is set
in the center and slightly puffed.
5. Cool in the pans on a wire rack. Remove
the sides of the tart pans and release the tarts.
Serve decorated with chocolate curls and
pecans or a sprinkling of confectioners’ sugar.
Makes 4 servings.