Mini German Chocolate Brownie Pecan Tarts
Ingredients
2 refrigerated rolled pie crusts (or make your own)
3/4 cup all-purpose flour
1 tsp baking powder
6 Tbsp unsalted butter
1 Tbsp unsalted butter
4 oz. unsweetened baking chocolate (I use very dark chocolate and cut down on the sugar)
1 cup granulated sugar
4 large eggs
1 1/2 tsp pure vanilla extract
1/2 cup light corn syrup
1/2 cup packed light brown sugar
1/4 tsp kosher salt
1 1/2 cup pecans
1/2 cup sweetened flaked coconut
8 tart pans with removable bottoms
Directions
Heat oven to 350 degrees F.
Place tart pan upside down on piece of paper and draw circle 1 inch larger than the pan; cut out.
Roll each pie crust into 12 1/2-inch circle. Using stencil, cut 4 rounds from each crust, chilling and re-rolling scraps as necessary. Fit rounds into bottom and up sides of tart pans. Cut away any overhanging dough and place pans on baking sheet. Using fork, prick bottoms of crusts, and bake until just cooked through, 10 to 12 minutes.
Meanwhile, in medium bowl, whisk together flour and baking powder. Cut 6 tablespoons butter into small pieces and place in microwave-safe bowl. Add chocolate and microwave on high for 1 minute, then stir. Repeat at 30-second intervals until melted and smooth. Let cool for 5 minutes.
Using electric mixer, beat sugar, 2 eggs, and 1 teaspoon vanilla on high in large bowl until pale, about 3 minutes. Beat in chocolate mixture. Reduce speed to medium and add flour mixture, mixing just to combine.
Divide mixture among the tart shells. In medium microwave-safe bowl, melt remaining tablespoon butter. Whisk in corn syrup, brown sugar, salt, remaining 2 eggs, and 1/2 teaspoon vanilla. Stir in pecans and coconut. Spoon mixture over brownie batter and bake until brownie is cooked and pecan filling is just set, 25 to 30 minutes.
Let tarts cool 10 minutes, then remove from the pans and transfer to a wire rack to cool completely.
No comments:
Post a Comment