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Brownie Tarts




Source of Recipe


1989 Hometown Collection


Recipe Link:

List of Ingredients




1 C. flour
1/2 C. Cold butter
1 (3 oz) package cream cheese
4 (1 oz) squares semisweet chocolate
2 T. butter
2 eggs
2/3 C. sugar
pinch of salt
1/2 tsp. vanilla
1/2 C. chopped pecans

Recipe



Position knife blade on the food processor; add flour. 1/2 C. cold butter, and cream cheese. Cover and process until mixture forms a ball. Press mixture firmly into 6 (4-inch) shallow tart or quiche pans.

Combine chocolate and 2 T. butter in top of a double boiler; bring water to a boil. Reduce heat to low, and cook until chocolate and butter melt; stirring occasionally. Remove from heat. Set mixture aside.

Beat eggs at medium speed of an electric mixture until thick and lemon colored; gradually add sugar, beating well. Add chocolate mixture, salt, and vanilla; beat at low speed for 1 minute.

Sprinkle nuts evenly in tart shells. Spoon chocolate mixture over nuts in tart shells. Bake at 350 for 30 minutes.
Makes 6 - 4-inch tarts.