Description
These adorable little pecan pie tarts are made with a chocolate cookie crust and a sweet maple pecan filling.
Ingredients
- FOR THE CRUST:
- ½ cups Unsalted Butter, melted
- 4 ounces, weight Cream Cheese, Softened
- ½ cups Packed Light Brown Sugar
- ⅓ cups Unsweetened Cocoa Powder
- 1 cup All-purpose Flour
- FOR THE FILLING:
- 1 cup Packed Light Brown Sugar
- 2 Tablespoons Unsalted Butter, melted
- 2 whole Large Eggs
- 1 teaspoon Vanilla Extract
- ¼ cups Maple Syrup
- ⅔ cups Chopped Pecans
Preparation
For the crust:
In a mixing bowl using an electric mixer, beat the butter and cream cheese on medium speed until fluffy. Beat in the brown sugar. Sift the cocoa powder into the butter mixture. Beat on low until blended. Gradually add the flour, beating well after each addition. Cover and refrigerate for 2 hours.
Preheat oven to 350 F. Lightly grease your miniature muffin pan(s). Recipe makes roughly 30 mini tarts. Shape dough into thirty 1-inch diameter balls. Press balls into the prepared pan(s) covering the bottom and up the sides of each cup. Set aside.
For the filling:
In a medium bowl, combine the brown sugar, butter and eggs. Whisk until smooth. Add the vanilla and maple syrup, mix well. Stir in the pecans.
Add 1 tablespoon of filling to each tart shell. Bake for 25 minutes. Remove pan(s) from oven.
Immediately remove tarts from pan and cool on a wire rack.
