Milk Chocolate Pecan Tartlets Recipes

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MILK CHOCOLATE-PISTACHIO TART



Milk Chocolate-Pistachio Tart image

You'll find pistachios everywhere in this dessert -- embedded in the crust, in a paste layered beneath the milk-chocolate filling, and in a dusted coating on top. Martha prepared this recipe in Episode 501 of "Martha Bakes."

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 3h

Yield Makes one 9-inch tart

Number Of Ingredients 17

Vegetable oil cooking spray, for pan
3/4 cup all-purpose flour, plus more for surface
1/4 cup unsweetened cocoa powder
1/3 cup unsalted shelled pistachios, chopped
1/4 teaspoon salt
1 stick unsalted butter, room temperature
1/4 cup sugar
1/2 teaspoon pure vanilla extract
1/2 cup unsalted shelled pistachios, preferably Sicilian
1/4 cup sugar
1/4 teaspoon salt
1 teaspoon safflower oil
5 ounces milk chocolate, chopped
1/2 cup heavy cream
1/4 cup whole milk
1 large egg, beaten
Garnish: finely chopped pistachios (optional)

Steps:

  • Coat a 9-inch fluted round tart pan with a removable bottom with cooking spray. Make the crust: Whisk together flour, cocoa powder, chopped pistachios, and 1/4 teaspoon salt. Beat butter on medium speed until fluffy, about 3 minutes. Add sugar, and beat until pale, about 2 minutes. Reduce speed to low, and add vanilla, then flour mixture; beat until just combined and dough holds together when pressed between 2 fingers. Press dough into a disk, and wrap in plastic. Refrigerate for 15 minutes.
  • Roll out dough to an 11-inch round, 1/4 inch thick on a lightly floured surface. Press dough into bottom and up sides of tart pan. Trim excess dough flush with edges of pan using a knife. Refrigerate until firm, at least 1 hour or overnight. Meanwhile, preheat oven to 325 degrees.
  • Bake until firm, about 30 minutes. Let cool completely; reduce oven temperature to 300 degrees.
  • Meanwhile, make the pistachio paste: Pulse pistachios, sugar, and 1/4 teaspoon salt in a food processor until mixture begins to clump together. Add oil, and pulse until smooth and pastelike. Spread evenly into bottom of cooled tart shell, pressing firmly with the bottom of a measuring cup until flat and smooth.
  • Make the filling: Place chocolate in a heatproof bowl. Heat cream and milk in a saucepan over medium heat until almost boiling; pour over chocolate. Let stand for 2 minutes. Slowly whisk until smooth. Let cool for 10 minutes. Stir in egg until combined. Place tart shell on a baking sheet, and pour in filling. Bake until just set, 30 to 35 minutes. Let cool. Garnish with finely chopped pistachios.

MILK CHOCOLATE PECAN PIE



Milk Chocolate Pecan Pie image

This is one very chocolaty and nutty pie!!

Provided by CORWYNN DARKHOLME

Categories     Desserts     Pies     Pecan Pie Recipes

Yield 8

Number Of Ingredients 7

1 (9 inch) pie shell
3 eggs
1 cup light corn syrup
⅔ cup white sugar
⅓ cup butter, melted
1 cup chopped pecans
½ cup milk chocolate chips

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In medium mixing bowl beat eggs lightly with a rotary beater or fork. Stir in corn syrup, sugar, and butter; mix well. Stir in pecan and chocolate pieces.
  • To prevent overbrowning, cover edges of pie shell with aluminum foil. Place pie shell on oven rack and pour filling into it.
  • Bake in preheated oven for 25 minutes. Remove foil from crust edges and bake an additional 25 minutes, or until a knife inserted in center comes out clean. Chill before serving. May be served with whipped cream or vanilla ice cream.

Nutrition Facts : Calories 506.4 calories, Carbohydrate 64.3 g, Cholesterol 93.6 mg, Fat 28 g, Fiber 1.5 g, Protein 5.1 g, SaturatedFat 9.2 g, Sodium 225.9 mg, Sugar 34.6 g

FUDGY PECAN TARTLETS



Fudgy Pecan Tartlets image

"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."

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 1 dozen.

Number Of Ingredients 11

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

Steps:

  • 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.

Nutrition Facts : Calories 134 calories, Fat 10g fat (5g saturated fat), Cholesterol 33mg cholesterol, Sodium 63mg sodium, Carbohydrate 12g carbohydrate (0 sugars, Fiber 1g fiber), Protein 2g protein.

NO-BAKE CHOCOLATE-PECAN TARTLETS



No-Bake Chocolate-Pecan Tartlets image

At the last minute, I frantically came up with this treat for a holiday tea. The tartlets were quickly gobbled up. Now, I make them for our annual Teacher Taster's Choice and special family gatherings. -Joy Johnson, Culbertson, Montana

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 45 tartlets.

Number Of Ingredients 9

1 cup crushed vanilla wafers (about 30 wafers)
1 tablespoon spiced rum or 1 tablespoon water plus 1/2 teaspoon rum extract
3 tablespoons finely chopped pecans
1/2 cup sweetened condensed milk
2/3 cup semisweet chocolate chips
1/2 teaspoon vanilla extract
3 packages (1.9 ounces each) frozen miniature phyllo tart shells
1 cup coconut-pecan frosting
Additional finely chopped pecans

Steps:

  • Place crushed wafers in a bowl. Drizzle with rum and toss to combine. Let stand 15 minutes. Stir in 3 tablespoons pecans., In a microwave-safe bowl, microwave milk, covered, on high for 15 seconds. Stir in chocolate chips and vanilla; microwave 15-30 seconds longer or until blended, stirring twice. Stir into wafer mixture., Place tart shells on a serving plate. Fill each with 1 teaspoon wafer mixture; top each with 1 teaspoon frosting. Sprinkle with additional pecans. Refrigerate leftovers.

Nutrition Facts :

TURTLE TARTS



Turtle Tarts image

After receiving these as part of a Christmas baking exchange I just had to have the recipe! These tarts are simple to make and so delicious.

Provided by Pamela

Categories     Tarts

Time 30m

Yield 40 tarts

Number Of Ingredients 8

40 prepared tart shells (prepared or homemade)
1 (14 ounce) can sweetened condensed milk
1 cup brown sugar
1 cup margarine
4 tablespoons corn syrup
1 teaspoon vanilla
pecan pieces
40 chocolate melting wafers, 1 for each tart

Steps:

  • Bake tart shells according to directions.
  • Break up pecan pieces and place a small amount in each tart shell.
  • *You can make the filling fill more tart shells if you use more pecans* Melt margarine in a saucepan and then add the rest of the ingredients.
  • Bring to a boil, stirring a few times with a whisk.
  • Let boil for 2 minutes.
  • While mixture is still hot fill tart shells and top with 1 chocolate melting wafer or a few chocolate chips. **or melt chocolate in a ziploc bag, cut off one end,and drizzle over tarts**.
  • Cool and enjoy!
  • These also freeze well. Place cooled tarts in a Tupperware container or a ziploc bag. (You can use wax paper to separate the layers if desired) Label and Freeze. To serve: remove tarts from container and let come to room temperature and then enjoy!

CHOCOLATE, PECAN, AND CARAMEL TART



Chocolate, Pecan, and Caramel Tart image

Categories     Milk/Cream     Food Processor     Chocolate     Nut     Dessert     Bake     Kid-Friendly     Kentucky Derby     Pecan     Double Boiler     Bon Appétit     Small Plates

Yield Makes 12 to 14 servings

Number Of Ingredients 9

7 whole graham crackers, broken into pieces
2 tablespoons plus 1 cup sugar
6 tablespoons unsalted butter, melted
2 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
2 cups (about) pecan halves, toasted
1/4 cup water
1 cup whipping cream
2 tablespoons unsalted butter
6 ounces milk chocolate, chopped

Steps:

  • Preheat oven to 350°F. Blend crackers and 2 tablespoons sugar in processor until fine crumbs form. Add melted butter; process until moist clumps form. Press mixture firmly over bottom and up sides of 9-inch-diameter tart pan with removable bottom. Bake crust until golden and firm, about 7 minutes. Cool completely on rack.
  • Stir bittersweet chocolate in top of double boiler set over simmering water until melted and smooth. Pour chocolate into tart crust. Using small metal spatula, spread over bottom of crust. Arrange 1 1/2 cups pecans in single layer over chocolate.
  • Mix 1/4 cup water and 1 cup sugar in heavy medium saucepan. Stir over medium heat until sugar dissolves. Increase heat to medium-high; boil without stirring until syrup is deep amber color, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 6 minutes. Remove from heat. Add 3/4 cup cream and 2 tablespoons butter (mixture will bubble vigorously). Set over low heat; stir until caramel is smooth, about 1 minute. Pour over pecans atop chocolate in crust. Chill until set, about 45 minutes. Stir milk chocolate and 1/4 cup cream in heavy saucepan over low heat until smooth. Pour over caramel; spread evenly. Arrange 1/2 cup pecans around edge of tart. Chill at least 8 hours and up to 1 day.

MILK CHOCOLATE-PECAN TARTLETS



Milk Chocolate-Pecan Tartlets image

Yield Makes 18

Number Of Ingredients 14

1 1/4 cups all purpose flour
1/3 cup pecans, toasted
1/4 cup sugar
Pinch of salt
6 tablespoons (3/4 stick) chilled unsalted butter, cut into pieces
1 large egg yolk
1 1/2 teaspoons (or more) whipping cream
Nonstick vegetable oil spray
9 ounces imported milk chocolate (such as Lindt), finely chopped
1/3 cup plus 1 tablespoon whipping cream
3 tablespoons finely chopped toasted pecans
1/4 cup (about) apricot preserves
Pecan halves
Grated milk chocolate

Steps:

  • Blend first 4 ingredients in processor until nuts are finely chopped. Using on/off turns, add butter; process until mixture resembles coarse meal. Mix yolk and 1 1/2 teaspoons cream in bowl. Add to flour mixture; process until moist clumps form. If dough is dry, add more cream by teaspoonfuls to moisten. Gather dough into ball. Flatten into disk. Wrap in plastic; chill 4 hours.
  • Preheat oven to 350°F. Spray eighteen 3-inch tartlet pans with oil spray. Press 1 tablespoon dough onto bottom and up sides of each pan. Arrange tartlet pans on heavy large baking sheet. Bake until crusts are golden, piercing with fork if bubbles form, about 10 minutes. Transfer pans to rack; cool completely.
  • Melt 9 ounces chocolate in top of double boiler over simmering water, stirring often. Remove from heat. Bring cream just to simmer in small saucepan. Pour hot cream into chocolate; stir until very smooth. Stir in chopped pecans. Transfer filling to small bowl. Cover; chill until filling is consistency of thick pudding, about 2 hours.
  • Using small knife, loosen crusts from pans. Turn crusts out. Spread 1 teaspoon preserves in each crust. Spoon 1 tablespoon filling over. Garnish with nut halves and grated chocolate. Chill until filling is firm, about 1 hour. (Can be made 1 day ahead. Cover; chill.) Serve cold.

COCONUT-PECAN TART



Coconut-Pecan Tart image

Elegan and gluten free, this tart starts with a no-bake, press-in crust made with coconut and almond flour-no rolling out or blind-baking required. The filling is an enchanting elixir of butter, sugar, cream, and condensed milk speckled with coarse semisweet chocolate and pecan halves (imagine the best candy bar you've never eaten). Sprinkle on salt flakes, and slice it thin; even a sliver will satisfy.

Provided by Greg Lofts

Categories     Pie & Tarts Recipes

Time 1h5m

Yield Serves 12 to 16

Number Of Ingredients 16

Vegetable-oil cooking spray or vegetable oil, for pan
1 1/4 cups unsweetened shredded coconut
1 cup almond flour
1/4 teaspoon kosher salt (we use Diamond Crystal)
2 tablespoons unsalted butter, melted
3 tablespoons light corn syrup
2 tablespoons unsalted butter
1/3 cup packed light-brown sugar
1/3 cup heavy cream
Pinch of kosher salt
4 ounces semisweet chocolate, coarsely chopped (about 3/4 cup)
8 ounces pecan halves (2 cups)
2/3 cup sweetened condensed milk (from a 14-ounce can)
2 large eggs, room temperature
1 teaspoon pure vanilla paste or extract
Flaky sea salt, such as Jacobsen, for sprinkling

Steps:

  • For the Crust: Spray a 9-by-1-inch round tart pan with a removable bottom with cooking spray (or brush with oil). In a bowl, combine coconut, flour, and kosher salt. Stir in butter and syrup until mixture has the texture of wet sand and no dry flour remains (it should be crumbly but hold together when pinched between your fingers).
  • Sprinkle evenly over bottom of prepared pan, with slightly more of mixture at edges, then press evenly into bottom and up sides of pan (since crust is thin, it's important to distribute evenly before packing down). Refrigerate until ready to use or, covered, up to 1 day.
  • For the Filling: Preheat oven to 350°F. In a small saucepan, combine butter, brown sugar, cream, and kosher salt. Bring to a boil over medium-high heat; cook until thickened slightly, about 2 minutes. Let cool 10 minutes. Transfer tart pan to a rimmed baking sheet. Pour cooled butterscotch into crust, smoothing to edges with an offset spatula. Sprinkle chocolate and pecans into crust. In a bowl, whisk together condensed milk, eggs, and vanilla. Pour over chocolate-pecan mixture.
  • Bake until crust is golden brown and filling is bubbly in places, 30 to 35 minutes. Let cool in pan on a wire rack 20 minutes. Carefully remove sides from pan and let cool completely (if crust is sticking anywhere along sides of pan, loosen by running a paring knife up and down in sticky spots before removing). To serve, sprinkle with flaky salt and cut into fingers.

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