Fudgy Pecan Tartlets Recipe

Fudgy Pecan Tartlets Recipe photo by Taste of Home

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"A friend sent me this recipe 25 years ago. I usually bake these tiny tarts for the holidays...but they are a hit any time of year," says Maggie Evans from Northville, Michigan. "They are easy to make, fudgy and moist-and everyone loves them."

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Fudgy Pecan Tartlets Recipe

Prep: 30 min. Bake: 20 min. + cooling

Yield: 12 Servings

30 20 50

Ingredients

1/4 cup butter, softened
3 tablespoons cream cheese, softened
1/2 cup all-purpose flour
FILLING:
1 egg yolk
3 tablespoons sugar
1-1/2 teaspoons butter, melted
1-1/2 teaspoons 2% milk
1/2 teaspoon vanilla extract
1/2 cup semisweet chocolate chips, melted and cooled
12 pecan halves

Directions

In a small bowl, cream butter and cream cheese until light. Gradually add flour, beating until blended. Roll into 1-in. balls. Press onto the bottom and up the sides of miniature muffin cups coated with cooking spray.
For filling, in a bowl, combine the egg yolk, sugar, butter, milk and vanilla; gradually stir in melted chocolate. Fill tart shells three-fourths full. Top each with a pecan half.
Bake at 375° for 18-22 minutes or until lightly browned and filling is set. Cool for 10 minutes before removing to a wire rack. Yield: 1 dozen.

Nutritional Analysis: One tartlet equals 134 calories, 10 g fat (5 g saturated fat), 33 mg cholesterol, 63 mg sodium, 12 g carbohydrate, 1 g fiber, 2 g protein.

Originally published as Fudgy Pecan Tartlets in Cooking for 2 Winter 2005, p63

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(1-1) of 1 reviews

Reviewed on Jan. 18, 2011 by dsj04487

I made these to celebrate Dr. Martin Luther King's birthday after reading that pecan pie was his favorite. I didn't want to make a whole pie just for me and my husband so I made some of these, had a few, and took the rest to work. They were a hit, and I have been asked for the recipe from a co-worker who plans to make them for her daughter's wedding reception. They are SO GOOD!