|Chocolate Mocha Pecan Tarts |
Author: Cookie Madness
Prep time: 15 mins
Cook time: 27 mins
Total time: 42 mins
Just small amounts of cocoa and espresso powder transform already rich pecan pie into a darker, more deeply flavored and certainly more decadent treat. At any dessert table, these tarts are sure to disappear quickly.
- 31⁄2-inch (8.75 cm) round cutter
- Two 12-cup muffin tins, greased (I used Baker's Joy)
- 3 cups all-purpose flour 750 mL
- 6 tbsp unsweetened cocoa powder 90 mL
- 6 tbsp granulated sugar 90 mL
- 1⁄2 tsp salt 2 mL
- 8 oz cold unsalted butter, cubed 250 g
- 1⁄2 cup cold buttermilk (see Tips) 125 mL
- 1 large egg yolk
- 3 tbsp unsalted butter, melted 45 mL
- 3 tbsp unsweetened cocoa powder 45 mL
- 3 tbsp heavy or whipping (35%) cream 45 mL
- 2 tsp instant espresso powder 10 mL
- 3⁄4 cup light corn syrup 175 mL
- 3⁄4 cup granulated sugar 175 mL
- 3 large eggs 3
- 1 tbsp vanilla extract 15 mL
- 1⁄4 tsp salt 1 mL
- 11⁄4 cups chopped pecans 300 mL (I toasted mine first)
- In a food processor fitted with the metal blade, pulse flour, cocoa powder, sugar and salt to combine.
- Scatter butter over top and pulse several times, until pieces are the size of peas.
- In a small bowl, whisk together buttermilk and egg yolk.
- Drizzle half the buttermilk mixture over flour mixture and pulse 4 to 5 times to combine. Add more of the mixture 1 tbsp (15 mL) at a time, pulsing after each addition, just until dough begins to hold together in moist clumps (you might not need all the mixture).
- Transfer to a large piece of plastic wrap or a large bowl and shape into a ball. Flatten into a disk and wrap tightly in plastic. Refrigerate for at least 1 hour.
- This dough can be a bit more crumbly than some of the others, so you may need to work it a bit more to make it pliable and easy to shape.
- On a lightly floured surface, roll out dough to a thickness of 1⁄8 inch (3 mm). Using cutter, cut into rounds and fit into muffin cups. Reroll scraps as necessary.
- Place tins in freezer for 30 minutes. Meanwhile, preheat oven to 350°F (180°C).
- Filling: In a large bowl, whisk together butter, cocoa, cream and espresso powders until smooth. Add corn syrup, sugar, eggs, vanilla and salt, mixing until well combined. Stir in pecans.
- Spoon filling into chilled shells until three-quarters full. Bake in center of preheated oven until filling is set, 22 to 27 minutes.
- Cool pies completely in tins on wire racks for 15 minutes, then carefully remove from tins. Serve slightly warm or at room temperature.
Tips: For best results, always sift cocoa powder before adding it to recipes, to avoid scattered clumps of bitter cocoa flavor in your crust or pie filling.
If you don’t have buttermilk, substitute 1⁄2 cup (125 mL) cold milk mixed with 1 tsp (5 mL) white or cider vinegar. Set aside at room temperature for 5 minutes before using in recipe.
Excerpted from 175 Best Mini Pie Recipes by Julie Anne Hession © 2013 Robert Rose Inc. www.robertrose.ca May not be reprinted without publisher permission.
Recipe by Cookie Madness at http://www.cookiemadness.net/2013/05/chocolate-mocha-pecan-tarts-from-175-best-mini-pie-recipes-sweet-to-savory/