absolutely awesome chocolate & pecan tartlets

How To Make absolutely awesome chocolate & pecan tartlets

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  Step 1
  PÂTE SUCRÉE (THE CRUST)
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  Step 2
  Chef’s Note: What is a Pâte sucrée? Pâte sucrée is the French term for a sweet short crust pastry used to make tarts. Pâte sucrée is similar to Pâte Brisée, though it has more calories due to the addition of sugar and is slightly less fragile.
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  Step 3
  Cut the butter into cubes and keep very cool… cold, as a matter of fact.
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  Step 4
  Separate two eggs, and keep the yolks.
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  Step 5
  Chef’s Tip: If you don’t have a use for the whites, you can always freeze them and use them later. Waste not, want not.
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  Step 6
  Gather the remainder of your ingredients.
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  Step 7
  Place the flour, salt, and sugar in the bowl of a food processor, fitted with an S-Blade, and give it a couple of pulses to blend the dry ingredients.
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  Step 8
  Add the cold butter cubes, and give it 5 or 6, 1-second pulses, until it resembles a course meal.
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  Step 9
  Chef's Note: This method of doing a Pâte Sucrée is slightly different than the traditional method, but it helps to make a very flaky crust for the tartlets.
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  Step 10
  Chef’s Tip: If you want to perform this step another way, use a pastry blender or two knifes to cut the cold butter into the dry ingredients.
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  Step 11
  Chef's Note: If you are using a food processor, remove the flour/butter from the mixer, and place in a large bowl. If you chose to use a pastry blender or two knifes, it should already be in a mixing bowl.
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  Step 12
  Whisk the egg yolks and half & half together, and then stir them into the flour/butter mixture using a fork.
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  Step 13
  Continue to gently mix until all the dry ingredients are incorporated.
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  Step 14
  It should look something like this.
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  Step 15
  Chef’s Tip: You should see separate bits of butter along with the flour.
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  Step 16
  Separate the dough into two round balls, and then flatten each one with the palm of your hand. Then tightly wrap each ball in cling foil, and place in the refrigerator for at least 2 hours, or overnight.
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  Step 17
  When ready, remove from refrigerator and place on a board lightly dusted with flour. You should have chunks of butter visible in the dough...
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  Step 18
  Chef’s Note: This recipe is designed for tartlets that are 4 inches (10cm). Each ball will make 6 tartlets.
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  Step 19
  Roll out one of the balls, until about ¼ inch in thickness, and then use a 4 inch (10cm) biscuit cutter to cut six circles in the flattened dough.
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  Step 20
  Place each round in a tartlet pan, push into the sides, and then add some chocolate chips to cover the bottom.
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  Step 21
  Place in the refrigerator and allow them to cool while making the filling.
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  Step 22
  THE PIE FILLING
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  Step 23
  Place a rack in the middle position, and preheat to 350f (176c).
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  Step 24
  Add the syrup, sugar, rum, flour and vanilla to a medium bowl, and lightly mix together.
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  Step 25
  Add the eggs to a large mixing bowl and beat until foamy.
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  Step 26
  Add the melted butter, and continue to beat.
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  Step 27
  Add to the maple syrup mixture, and beat a bit more (lots of beating going on here).
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  Step 28
  Finally, add the pecans, and stir to combine (what no more beating???)
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  Step 29
  Add about ¼ cup of the mixture to each of the cooled tartlet shells, right over the chocolate. It should fill it to the top of the crust.
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  Step 30
  Place into the preheated oven and bake for 35 minutes, or until the filling sets.
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  Step 31
  Chef's Note: If you choose to bake this as a whole 9-inch tart, increase the baking to 55 minutes.
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  Step 32
  Allow to completely cool on a wire rack before serving. Enjoy.
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  Step 33
  Keep the faith, and keep cooking.
• Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!