A few simple ingredients.....
Depending on how many tartlets you are making you will need to either make your favorite pie crust or purchase in the dairy case or in a box. For 12 you will need more than for one crust pie but not quite two so you can use your leftover crust to make some cinnamon roll-ups, etc.
Roll out your crust and cut out using a large circle cutter or if you don't have a large one you could thoroughly wash a saved tin can as it would give you the nice sharp edges that you need.
I used two different type of tartlet pans the four showing are dark and have a removable bottom the ones showing in the back are standard French tartlet pans, no removable bottoms. They both work great as I spray the pans with non-stick spray before putting in the crust. These are ready for the oven.
Once out of the oven and cooled set on a rack and drizzle with melted chocolate of your choice.
Ready for delivery with the whipped cream.
Yield: 12 Tartlets Oven temp: 400 °
1/2 cup light corn syrup
1/4 cup water
1/1/4 cups chopped pecans
1/4 cup butter
2/3 cup light brown sugar
1/2 tsp sea salt
1/2 bag chocolate chips, either milk or semi-sweet
Melt the butter and set aside to cool. After the butter has cooled in a large saucepan add all the other ingredients and then the butter and stir to mix completely. Cook over medium until the mixture is thickened but not too thick, if you get it too thick add a little more water. Spoon approximately 2T into each tartlet and bake for about ten minutes - keep an eye on them, do not want to overcook as you have already cooked the filling on the stove top.
Using a microwave melt the chocolate in a glass bowl at 30 second intervals stirring after each interval. Once the chocolate is melted put into a plastic bag, twist the bag and then turn the bag up before cutting the tip as once you cut the chocolate will come running out. Drizzle away on your tartlets.
No right or wrong with the drizzle.....
Black, removable bottom tartlet pans, HomeGoods
French tartlet pans, Williams-Sonoma
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