Have you ever been taken over by one of your favored homemade goodies? It invades your brain when least expected, you find yourself drooling just thinking about making it. Until you finally give in and make it, it will keep haunting you. Around the holidays especially for me that is pecan pie. I grew up in Europe, deprived of pecans. The buttery tender nuts took my heart by storm the moment I got a taste of it.
As an artist you have to fight your battle on what you spend your funds. In order to buy art supply, I cook and bake most of all my foods to safe money. As a serious dessert lovers I splurge on pecans and maple syrup to make this superb dessert. If you love pecans and chocolate you have to try it.
For the busy person you will be happy to know that you can make the crust ahead of time or In a pinch buy one of those ready made pie crust. You are sacrificing a little of the taste, but it will get the job done. As a food snob I draw the line here and insist you use real maple syrup. Corn syrup will only disappoint you.
Ones you get a taste you will thank me. Please, let me know how they turned out and since it’s the season of love and sharing make sure to put a smile on someone face surprising them with your new favored treat.
Chocolate Pecan Tartelets
12+ tartlets
Classic Pie Crust
2 ½ cups all-purpose flour (King Arthur is my choice)
Pinch of salt
1 teaspoon powder sugar
1 cup very cold small cubed unsalted butter (2 sticks)
6-7 tablespoons ice water
1 tablespoon real vanilla extract
In a large bowl add flour, powder sugar, salt, and cubed unsalted butter.
Add table spoon of vanilla extract, and slowly add ice water as you kneed the dough.
Rest for an hour in the refrigerator.
Chocolate Pecan Filling
4 Large egg room temperatur
½ Cup light brown sugar
1 Cup of maple syrup
1 Tbsp unsalted butter
1/2 Cup finely chopped pecans
1/4 cup semi sweet Chocolate chopped coarse
Melt butter and add chopped semi sweet chocolate
Mix in brown sugar and maple syrup
Beat 4 eggs and add
Finally add chopped pecans
Set aside
Decorate
Melted semi sweet chocolate drizzle
• Grease tartlets forms, line with a small piece of parchment paper
• Roll out dough thin and press into tartlets forms
- Blind bake with baking weights at 350 Fahrenheit for a few minutes, this will keep the bottom crispy
- Remove from oven and fill with chocolate pecan filling
- Return to oven at 325 Fahrenheit for 20-25 minutes
- Let cool
- Melt some semi sweet chocolate and drizzle over tartlets and serve
- Enjoy
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