Pequeño Chocolate-Pecan Tartlets
I make batches of these in mini muffin pans, wrap them well, freeze them, and keep them on hand for last-minute parties. What a relief it is to have a dessert ready and waiting for an impromptu dinner. The only problem: I know where they are, and sometimes, especially late at night, I can’t resist unwrapping a few and eating them. (Yup, they’re pretty good frozen.) Before long, my party stash has dissipated, and I have to make some more. (Pictured on page 164, center tray.)
Recipe information
Yield
makes twenty-four 2-inch tartlets
Ingredients
Crust
Filling
Kahlúa Whipped Cream
Preparation
Step 1
TO MAKE THE CRUST: Using a pastry blender or two knives, cut the butter and cream cheese into the flour until the mixture resembles cornmeal. Add the 2 tablespoons cold water, and combine until the dough holds together. Use your hands to gently form the dough into a log about 1 1/2 inches in diameter. Cover with plastic wrap and refrigerate at least 2 hours.
Step 2
TO MAKE THE FILLING: Preheat the oven to 350°F. Spread the pecans in a single layer on a baking sheet and toast until darker in color and fragrant, 7 to 9 minutes; set aside. Using an electric mixer fitted with the paddle attachment, cream the 1/2 cup butter and the brown sugar on medium-high speed until light and fluffy, about 2 minutes. Add the eggs, 1 at a time, beating on medium speed after each addition. Add the syrup, vanilla, and zest and beat on medium speed until incorporated. Fold in the pecans and chocolate chips. Set aside.
Step 3
TO MAKE THE WHIPPED CREAM: Using an electric mixer fitted with the whisk attachment, beat the cream on high speed until soft peaks form. Beat in the powdered sugar and Kahlúa. Refrigerate for up to 2 hours.
Step 4
TO ASSEMBLE THE TARTLETS: Reheat the oven to 350°F. Unwrap the refrigerated dough and cut into 1/8-inch slices. Press dough slices into the bottoms and all the way up the sides of 2-inch-diameter mini muffin cups. Spoon about 1 tablespoon of filling into each cup. Bake until the crust is golden and the filling is set, 20 to 25 minutes. Let cool for 15 minutes. Turn the tartlets out of the pan. Serve warm or at room temperature with teaspoon-size dollops of Kahlúa whipped cream.
do it early
Step 5
The dough can be made 2 days ahead, covered, and refrigerated. The tartlets can be wrapped and refrigerated for up to 3 days, or frozen for up to 3 weeks.
