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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 12 |
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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. Ingredients:
1/4 cup butter, softened |
3 tablespoons cream cheese, softened |
1/2 cup king arthur unbleached 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 |
Directions:
1. 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.
2. 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.
3. 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. Yield: 1 dozen.
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