Like a rich candy bar in a tartlet crust, these are a perfect little treat with coffee after dinner, when you want a little something but don’t quite know what. I like these made with pecans, but you could omit them for a pure chocolate filling—just finish the tops of the tartlets with some chocolate shavings. The caramel emphasizes the flavor of both the chocolate and the pecans perfectly.
I can’t think of a single time of day that these wouldn’t be good, but they are the perfect little after-dinner treat.
Keep the tartlets loosely covered with plastic wrap at a cool room temperature on the day they are made. Wrap and store at room temperature for up to 3 days.
Almost any lightly toasted chopped nuts—almonds, walnuts, and hazelnuts—pair well with this filling. Sometimes I decorate the top of each tartlet with a shred of gold leaf instead of a nut meat.
© 2008 Nick Malgieri. All rights reserved.