Chocolate And Pecan Tartlets
- 5 tablespoons butter, softened, plus 1 tablespoon melted butter
- 4 ounces light cream cheese
- 1 cup all-purpose flour
- 1 tablespoon confectioners' sugar
- 1/4 teaspoon salt
- 3/4 cup light-brown sugar
- 1/3 cup mini semisweet chocolate chips
- 1 large egg
- 1 teaspoon vanilla extract
- 2/3 cup chopped pecans
- Mix softened butter and cream cheese in a bowl until smooth. Blend in flour, a bit at a time, confectioners' sugar and 1/8 teaspoon salt. Form dough into a disk. Cover in plastic wrap; refrigerate at least 3 hours. Heat oven to 325u0b0F. Divide dough into 24 balls; press into two 12-cup mini muffin tins, pushing dough up over edges. Refrigerate. Mix brown sugar, chocolate, egg, melted butter, vanilla and remaining 1/8 teaspoon salt in a bowl until combined. Divide half the pecans among muffin cups; top with brown sugar mixture; sprinkle remaining pecans on top. Bake 20 minutes or until dough is lightly golden around edges. Let sit 5 minutes. Run tip of knife around cup edges to loosen. Remove when cool enough to handle; transfer to wire racks to cool completely.
butter, light cream cheese, flour, sugar, salt, lightbrown sugar, chocolate chips, egg, vanilla, pecans
Taken from www.epicurious.com/recipes/food/views/chocolate-and-pecan-tartlets-236923 (may not work)