- 30
0/5
(0 Votes)
Ingredients
- 3 oz (90 g) dark Belgian chocolate, chopped
- 1 cup (250 mL) pecans, toasted and chopped
- Pastry Shells
- 1 package of store-bought mini pastry shells, frozen
- Caramel Filling
- 1 jar of store-bought caramel
Preparation
Step 1
Directions
Preheat oven to 350 F (180 C). Bake frozen crusts for about 15 minutes, or until golden brown and cooked through. Transfer to rack and let pastry shells cool completely. Fill with 2 tsp (10 mL) pecans.
Caramel:
If using store-bought caramel, spoon caramel over pecans in crusts, filling crusts almost to top. Refrigerate until caramel begins to firm up slightly.
Place chocolate in a bowl set over a pot of gently simmering water, stirring occasionally until melted. Drizzle melted chocolate over top of tartlets. Chill until chocolate is set, about 30 minutes. Bring to room temperature before serving
Serves 30