Mini Pecan Tarts
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 12) |
Ingredients
For the dough:
- 150 g butter
- Sugar, as needed
- 1 pinch (s) salt
- 250 g flour
- 75 g yourt
For the second dough:
- 2 tablespoon cocoa powder
- 1 tablespoon water
For the filling:
- 75 g butter
- 100 g suar
- 75 ml sugar beet syrup
- 2 egg (s)
- 2 tablespoon flour
- 75 g yourt
- 150 g nuts (pecans), chopped
For the filling:
- 50 g chocolate, bitter, melted
- 50 g nuts, pecan halves
- powdered sugar
Print Recipe
Pin Recipe Instructions
- Grease a 12 cup muffin pan and place in the refrigerator.
- For the dough, stir the butter with the salt (and a little sugar if necessary) until frothy.
- Stir in the flour so that a crumbly mass is formed. Finally add the yoghurt and stir in briefly so that a smooth, kneadable dough is formed.
- Knead the cocoa under half of this dough, also working in the water so that the dough remains supple.
- Divide the two doughs into 6 portions each and line a mold with each of them.
- This is best done with your fingers, you really don`t need to roll it out here.
- Put the molds with the batter in the refrigerator for about 1 hour!
- Now preheat the oven to 180 ° C top / bottom heat.
- Mix the butter with the sugar and the syrup until frothy. Then stir in the eggs one by one, then stir in yogurt and 1 tablespoon flour. Finally fold in the pecans.
- Now halve this mass (about 300 g per serving, but please make sure that both halves contain enough nuts !!)
- Stir the remaining flour into one portion and the chocolate into the other.
- Pour into the shortcrust pastry tart and top with pecan halves.
- Bake in the preheated oven for about 30 minutes.
- Then leave them in the mold for about 10 minutes, then take them out (it is best to slide a very flat, narrow knife sideways into a mold, then they can be easily removed without breaking!) And let cool completely on a grid. Then dust with powdered sugar if you like.
- I put the dark mass in the dark and the light mass in the light dough molds, but in retrospect I imagine it to be very interesting the other way too!
- You can experiment a bit there!
- I also think that they would taste great with walnuts too!
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