This is the Chocolate Pecan Tarts recipe.
- Prep: 15 min
- Cooking: 35 min
- Refrigeration: 30 min
- 3 cups (750 mL) Five Roses All Purpose Flour
- 2 tbsp (30 mL) sugar
- 1/2 tsp (2 mL) salt
- 1 1/2 cups (375 mL) cold butter cubed
- 1/2 cup (125 mL) ice water
- 3/4 cup (180 mL) butter
- 1/2 cup (125 mL) lightly packed brown sugar
- 3 eggs
- 1/2 cup (125 mL) Milk
- 1 cup (250 mL) maple syrup
- 1 tsp (5 mL) vanilla extract
- 1 cup (250 mL) pecan halves
- 6 Squares (6 oz/180 g) Baker's Semi-Sweet Chocolate coarsely chopped
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In food processor, combine flour, sugar, salt and butter. Blend until mixture resembles coarse crumbs. With motor running, add ice water. Turn out onto plastic wrap and press into ball. Refrigerate for 30 minutes.
Preheat oven to 375 °F (190 °C). Roll out pastry to 1/8-in (3 mm) thickness and cut with 4-in (10 cm) round cutter. Fit into 18 muffin tins.
Cream together butter and brown sugar. Beat in eggs, one at a time. Beat in milk, syrup and vanilla. Sprinkle pecans and half of the chocolate into prepared tart shells. Divide egg mixture evenly between tart shells.
Bake in preheated oven for 10 minutes. Reduce heat to 325 °F (160 °C) and bake for about 25 minutes longer or until crust is golden.
Sprinkle remaining chocolate evenly over tarts. Let soften for 2 minutes. Spread with back of spoon. Run knife around edge of pans and lift out tarts. Let cool on a rack.