Brazil-Nut Tartlets

Preparation info

  • 6

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • ¼ cup butter
  • ¼ cup shortening
  • ½ cup sugar
  • ½ cup honey
  • 3 eggs
  • ¼ cup semisweet chocolate pieces, melted
  • 2 tablespoons milk
  • ½ cup sifted cake flour
  • ¾ cup crumbs of white or chocolate cake
  • ½ cup ground toasted Brazil nuts
  • Whipped cream and sliced toasted
  • Brazil nuts


    1. Preheat oven to moderate (350°F.).

    2. Cream together the butter and shortening. Gradually add the sugar and continue creaming until light and fluffy. Blend in the honey.

    3. Add the eggs, one at a time, beating after each addition. Blend in the melted chocolate and milk. Stir in the flour, cake crumbs and ground Brazil nuts.

    4. Turn into six four-inch tart pans. Bake for forty minutes. Top with whipped cream and garnish with slices of toasted Brazil nuts.