Friday, February 27, 2015


Tonight is the support group meeting for Alzheimer's Idaho (local grassroots organization) and if you read this blog you know I make their dessert each month. Tonight they are having chocolate pecan tartlets and to gild the Lilly, whipped cream.
 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
4 eggs
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

Thank you for stopping by.



  2. Thank you so much for your kind comment Anonymous. These caregivers go through so much and this one night a month they are able to just be with others that are going through the same trials and they have so much fun together. They have often asked me to attend but I would never do that as this is their time to be together with like-minded friends who's troubles they know all to well. I consider this a true labor of love. Thank you for stopping by. jj

  3. I have to say its refreshing to see some simple and easy kitchen tools used here. I see a storage bag with corner snipped used for icing. Great idea. And to suggest using a washed tin can as a cutter! Who knew?
    They look absolutely yummy!

  4. Thank you so much Co.Co. I fully realize that not every kitchen is as stocked as mine - I have been cooking for a very long time so when I can I will make a suggestion for an alternative to purchasing something. Having said that I scoff at those people who say it is silly to have a special pan that is not often used, as I have lots of those :). The only trick to the icing in the bag is to hold the end up before you "snip" the end. It also works wonderfully if you need to glaze a bundt cake. Thank you for stopping by. j.