Chocolate and Pecan Tartlets
Indulge in the perfect balance of rich, velvety chocolate and the buttery crunch of pecans with these decadent Chocolate and Pecan Tartlets. Featuring a golden, flaky homemade pastry crust and a luscious dark chocolate filling infused with vanilla and brown sugar, these mini tarts are as sophisticated as they are delicious. Each tartlet is crowned with a scattering of pecan halves, which toast beautifully in the oven, enhancing their earthy flavor. Perfect for special occasions or an elegant dessert, these tartlets are easy to make yet impressively gourmet. Serve them with a dollop of whipped cream or a scoop of vanilla ice cream for a truly indulgent experience. Whether you're entertaining guests or treating yourself, this easy-to-follow recipe is bound to become a favorite.
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Recipe Information
Ingredients
- 200 g All-purpose flour
- 100 g Unsalted butter (cold, cubed)
- 50 g Powdered sugar
- 1 piece Large egg yolk
- 2 tbsp Cold water
- 150 g Dark chocolate (70% cocoa, chopped)
- 150 ml Heavy cream
- 50 g Brown sugar
- 2 pieces Large eggs
- 1 tsp Vanilla extract
- 120 g Pecan halves
Instructions
Start by making the tartlet crust. In a mixing bowl, combine the all-purpose flour and powdered sugar. Add the cold, cubed butter and cut it into the flour mixture using a pastry cutter or your fingers until it resembles coarse crumbs.
Add the egg yolk and 2 tablespoons of cold water. Mix until the dough comes together, being careful not to overwork it. Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
Preheat your oven to 180°C (350°F). Grease a 6-cup tartlet pan or six individual tartlet molds.
Once chilled, roll out the dough on a lightly floured surface to about 3mm (1/8 inch) thickness. Cut out circles slightly larger than your tartlet molds and press the dough into each mold. Trim any excess overhang. Prick the bottoms of the crusts with a fork.
Line each tartlet crust with a small piece of parchment paper and fill with baking weights or dried beans. Blind bake the crusts for 10 minutes, then remove the weights and parchment paper and bake for another 5 minutes until lightly golden. Set aside to cool.
Prepare the chocolate filling by heating the heavy cream and brown sugar together in a saucepan over medium heat until just starting to simmer. Remove the saucepan from the heat and add the chopped dark chocolate. Stir until the chocolate is melted and smooth.
In a small bowl, whisk the eggs and vanilla extract. Gradually add the egg mixture to the warm chocolate mixture, stirring constantly until fully incorporated.
Divide the pecan halves evenly between the tartlets. Pour the chocolate mixture over the pecans, filling each tartlet mold almost to the top.
Bake the tartlets in the preheated oven for 15-20 minutes, or until the chocolate filling is set but still slightly wobbly in the center.
Remove the tartlets from the oven and allow them to cool completely before removing them from the molds. Serve as-is or with a dollop of whipped cream or a scoop of vanilla ice cream for extra indulgence.
Nutrition Facts
Calories |
710 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.9 g | 63% | |
| Saturated Fat | 21.5 g | 108% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 154 mg | 51% | |
| Sodium | 42 mg | 2% | |
| Total Carbohydrate | 57.2 g | 21% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 23.6 g | ||
| Protein | 10.0 g | 20% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 59 mg | 5% | |
| Iron | 5.3 mg | 30% | |
| Potassium | 341 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
