Fudgy Pecan Tartlets Recipe

5 1 1
Fudgy Pecan Tartlets Recipe
Fudgy Pecan Tartlets Recipe photo by Taste of Home
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Fudgy Pecan Tartlets Recipe

Read Reviews
5 1 1
Publisher Photo
"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."
MAKES:
12 servings
TOTAL TIME:
Prep: 30 min. Bake: 20 min. + cooling
MAKES:
12 servings
TOTAL TIME:
Prep: 30 min. Bake: 20 min. + cooling

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

Nutritional Facts

1 each: 134 calories, 10g fat (5g saturated fat), 33mg cholesterol, 63mg sodium, 12g carbohydrate (0 sugars, 1g fiber), 2g protein.

  • 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
  1. 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.
  2. 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.
  3. 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.
Originally published as Fudgy Pecan Tartlets in Cooking for 2 Winter 2005, p63

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dsj04487 User ID: 2540730 77739
Reviewed Jan. 18, 2011

"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!"

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