This mini chocolate espresso pecan tart is the perfect addition to your holiday table. They are rich, delicious and perfect for sweet snacking.
Ladies and Gentleman, I’m proud to announce the oven is finally fixed! I was told to be at home between the hours of 2pm and 6pm and at 5:30pm a man named Tom showed up to fix the oven!
I decided since my other half is going away in a few days I would make something he loves – pecan pie. Personally, I do not like pecan pie but I wanted to give him a little goodbye dessert treat. I decided to make mini tarts because I have been wanting to break in my six little mini tart pans, but if you don’t want to do mini tarts a 9-inch tart pan would work great too.
After an unsuccessful attempt to make a pastry for my mini chocolate espresso pecan tart (didn’t want to cooperate so I threw it out because it was pissing me off) I decided that a graham cracker crust would work just fine. The filling was chock-full of pecans and full of flavor. There were some bittersweet chocolate and espresso powder added to the filling that really rounded out the flavors and added a richness that is not normally found in a traditional sugary sweet pecan pie. I can’t wait until tomorrow to bake again.
Hooray for a working oven!!!
Mini Chocolate Espresso Pecan Tart
These mini chocolate espresso pecan tarts are the perfect addition to your holiday table. They are rich, delicious and perfect for sweet snacking.
Yield: 6 small tarts
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutesplus cooling time
For graham cracker crust:
- 1-1/4 cup graham cracker crumbs
- 6 tablespoons melted butter
- 2 tablespoons sugar
- 1/4 teaspoons ground cinnamon
- 2 tablespoons finely chopped pecans
For pecan tart:
- 3/4 cup light corn syrup
- 1/2 cup light brown sugar, packed
- 3 tablespoons unsalted butter - melted but cooled
- 3 large eggs, room temperature
- 2 teaspoons instant espresso powder
- 1 teaspoons vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1-1/2 cup pecan halves
- 3 ounces bittersweet chocolate, coarsely chopped
Sources: Dorie Greenspan "Baking From my Home to Yours" cookbook
Preheat oven to 350 degrees.
Mix together all ingredients and put into 6 (4-inch) mini tart pans.
Press graham cracker crust tightly onto pan and cook on cookie sheet for about 10 minutes until browned.
In a large bowl whisk the corn syrup and brown sugar together until smooth.
Whisk in the melted butter, then ad the eggs one at a time, beating until you have a smooth, foamy mixture.
Add the espresso powder, vanilla, cinnamon, and salt and give the batter a good mix.
Rap the bowl against the counter a couple of times to pop any bubbles that might have formed, then stir in the pecans and chocolate.
Pour filling into prepared crust and cook for 15-20 minutes,until set. Let sit for at least 20 minutes before cutting into.