A touch of bourbon adds extra flavor to these rich tartlets.
- 1 cup (250 mL) pecan halves, divided
- 1/4 cup (50 mL) bourbon (see Cook’s Tip)
- 1 pkg (15 oz/350 g) refrigerated pie crusts (2 crusts), softened according to package directions
- 1/4 cup (50 mL) packed brown sugar
- 1/4 cup (50 mL) light corn syrup
- 2 tbsp (30 mL) butter
- 1/4 tsp (1 mL) vanilla extract
- 1/8 tsp (.5 mL) salt
- 1/4 cup (50 mL) semi-sweet chocolate morsels
- 1 egg
- Powdered sugar (optional)
Preheat oven to 375ºF (190ºC). Set aside 24 of the pecans for garnish. Finely chop remaining pecans using Food Chopper. Combine chopped pecans and bourbon in (2-cup/500-mL) Easy Read Measuring Cup; set aside. Unroll one pie crust onto lightly floured Cutting Board. Spacing closely together, cut 12 disks from crust using outer tube of Measure-All® Cup (nine around outside edge of crust and three in center). Gently press disks into cups of Deluxe Mini-Muffin Pan using Mini-Tart Shaper, ruffling edges. Repeat with remaining crust.
Combine brown sugar, corn syrup, butter, vanilla and salt in Classic Batter Bowl. Microwave, uncovered, on HIGH 45–60 seconds or until butter is melted and sugar is dissolved, stirring after 20 seconds. Add chocolate morsels; whisk until chocolate is melted using Stainless Whisk. Add egg; whisk until incorporated. Stir in pecan mixture using Small Mix ‘N Scraper®.
Using large Adjustable Measuring Spoon (about 1 tbsp/15 mL), divide batter evenly among tartlet shells. Bake 11–13 minutes or until edges of tartlets are golden brown. Remove pan from oven to Stackable Cooling Rack; top tartlets with reserved pecans. Cool in pan 5 minutes. Remove tartlets from pan; sprinkle with powdered sugar, if desired. Serve warm.
- 24 servings of 1
Nutrients per serving:
U.S. Nutrients per serving: Calories 120, Total Fat 8 g, Saturated Fat 2.5 g, Cholesterol 10 mg, Sodium 85 mg, Carbohydrate 12 g, Fiber 1 g, Protein 1 g
Bourbon can be purchased in small travel-size bottles and can be found in most grocery stores.