pat's Recipe

Chocolate-Pecan Tartlets (country living)

Category: Pies

For a little extra kick, soak the pecans in bourbon the night before you bake the tartlets.

piecrust:
4 sticks unsalted butter, cut into 1/2-inch
cubes, plus more for greasing pans
5 cups all-purpose flour
1 cup cold water, as needed

filling:
1 cup sugar
1 Tbsp all-purpose flour
4 large eggs
1 cup light corn syrup
1 Tbsp unsalted butter, melted
2/3 cup chopped pecans
2/3 cup chocolate chips
1 1/2 cups pecan halves

for crust: butter ten 3 1/2-inch tartlet pans; set aside. In a medium bowl, cut 4 sticks butter into flour until mixture resembles coarse meal with bean-size bits. Drizzle in water and mix together just until dough forms-do not overwork. Roll out half the dough on a lightly floured surface to 1/8-inch thickness. With a sharp knife, cut five 6-inch circles and fit into prepared pans. Trim excess dough from rims, saving scraps; repeat with remaining half of dough. Gather and reroll scraps as needed. Place tartlet pans on 2 baking pans. Preheat oven to 325F.
for filling: In a large bowl, mix together sugar and flour. Whisk in eggs, corn syrup, and butter until combines. Mix in chopped pecans and chocolate chips. Divide mixture evenly among preared tartlet pans. Arrange pecan halves on tops of tartlets. Bake tartlets until golden on edges and set in center, about 25 minutes, then chill overnight so that tartlets fully set.

makes 10 tartlets