PECAN PIE TARTLETS WITH CHOCOLATE
Source of Recipe
Aunt Saunny
These tartlets have a pecan crust as well as a pecan and chocolate filling.
CRUST:
3/4 cup pecan pieces
2 cups all purpose flour
2 tsp. sugar
1 tsp. salt
1 stick butter, cut into pieces
1/3 cup water
2 egg yolks
FILLING:
1/2 cup mini chocolate chips
5 eggs
3/4 cup each sugar and dark brown sugar
1 1/2 cups each corn syrup and chopped pecans
1 1/2 tsp. vanilla
HEAT OVEN TO 35O DEGREES. CRUST: Toast pecans on baking sheet until slightly darkened, 8 min. Let cool. Pulse nuts in blender or food processor until ground. Add flour, sugar, salt, pulse to combine. Add butter, pulse to form fine crumbs. In bowl, whisk water and yolks, add to flour mixture, process until dough is moistened. Shape into 8X6 inch rectangle. Wrap, refrigerate 1 hour. Divide dough into 8 equal pieces. On floured surface with floured rolling pin, roll out one piece of dough to 6 inch circle. Drape into 5X1 inch deep pie pan. Tuck rim under, flute edge. Repeat with remaining dough for 8 pies. FILLING: Sprinkle 1 tbs. chocolate chips over bottom of each crust. In bowl, whisk eggs, sugars, corn syrup, vanilla and 1 cup pecans. Divide mixture among pie pans. Sprinkle tops with remaining nuts. Place pies onto baking sheets. Bake 45 min. until crusts are golden and centers are puffed and browned. Let cool. To Serve: Pop pies out of pans. Cut each in half for 2 servings. GARNISH WITH: Lightly dust pies with confectioners sugar. MAKES 16 SERVINGS.*
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