Name: Chocolate Caramel Pecan Tartlets
Yield: Makes 24 individual tartlets, about 2½ inches (6 cm) in diameter
Cuisine: United States
Ingredients: 8 ounces (225 grams) bittersweet (not unsweetened) chocolate, melted and cooled; ½ cup heavy (whipping) cream; 1 teaspoon water; ¼ cup sugar; 24 tartlet crusts, baked, made from Chocolate Nut Dough with pecans, unmolded, set on a jelly-roll pan; l/3 cup (about 1 ounces/25 grams) toasted pecan pieces, coarsely chopped; 24 pecan halves, toasted, for finishing; ⅛ cup milk; 2 tablespoons unsalted butter, softened; ⅛ teaspoon salt

Preparation info

Makes
24
individual tartlets, about 2½ inches 6 cm ) in diameter

Difficulty
Medium

Appears in

The Modern Baker

By Nick Malgieri

Published 2008

About

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.