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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 24 |
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Ingredients:
1/2 package(s) piecrust mix (11-ounce) |
1/4 cup(s) pecans finely chopped |
2 tablespoon(s) sugar |
4 ounce(s) semisweet chocolate |
1/4 cup(s) whipping cream |
3 tablespoon(s) butter |
1 egg yolk beaten |
2 tablespoon(s) whipping cream or desired liqueur |
1/3 cup(s) white baking pieces with cocoa butter melted (optional) |
fresh fruit (such as raspberries or cherries) |
fruit preserves |
nuts |
edible flowers (such as violas) |
Directions:
1. Prepare piecrust mix according to package directions, except add the 1/4 cup nuts and the sugar to the dry mix. Shape into twenty four 3/4 inch balls.
2. Press into bottom and up sides of 24 ungreased 1-3/4 inch muffin cups. Bake in a 450 degree oven for 6 to 8 minutes or till edges begin to brown. Cool in pans on a wire rack. Remove from pans.
3. For filling, in a heavy saucepan combine chocolate, 1/4 cup whipping cream, and butter. Cook and stir ovewr low heat till chocolate is melted. Gradually stir about half of the hot mixture into the egg yolk. Return all of the mixture to the saucepan. Cook and stir just till mixture starts to bubble. Remove from heat.
4. Stir in liqueur. Transfer chocolate mixture to a small bowl; chill for 1-1/2 to 2 hours or till mixture is cool and smooth, stirring occasionally. (The butter may seperate but will blend in when the mixture is stirred.)
5. Beat the chilled chocolate mixture with an electric mixer on medium speed about 2 minutes or till light and fluffy. If desired, spoon the chocolate mixture into a decorating bag fitted with a large star tip (about 1/2 inch opening). Pipe or spoon the mixture into the baked tart shells. Cover and chill for up to 24 hours.
6. Before serving, let stand at room temperature for 15 to 20 minutes. If desired, drizzle tarts with white chocolate and top with fruits, prserves, nuts, or edible flowers.
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