Recipe: SALTED CHOCOLATE PECAN TARTS – by Sylvia Kong & Emily Richards

Courtesy of Best of Bridge Everyday Celebrations by Sylvia Kong and Emily Richards © 2022 www.robertrose.ca Reprinted with permission. Available where books are sold.

Serves 12

Ingredients

1/2 cup (125 mL) packed brown sugar

1/4 cup (60 mL) butter, melted and slightly cooled

1/4 cup (60 mL) corn syrup

1 large egg

1 tsp (5 mL) cider vinegar

1 tsp (5 mL) vanilla

1/4 tsp (1 mL) salt

1/2 recipe Sour Cream Pie Pastry

1/2 cup (125 mL) dark chocolate chunks

1/2 cup (125 mL) chopped pecans Maldon sea salt crystals or other coarse salt

Method

1. Position oven rack in the lower third of oven. Preheat oven to 375°F (190°C). Set aside a 12-cup muffin tin.
2. In a medium bowl, whisk together brown sugar, butter, corn syrup, egg, vinegar, vanilla and salt until smooth; set aside.
3. On a lightly floured surface, roll out pastry to 1/4inch (0.5 cm) thickness and cut out 12 rounds with a 4-inch (10 cm) cookie cutter, rerolling scraps as needed. Line each muffin cup with a piece of dough. Evenly divide chocolate chunks and pecans into each tart shell, then spoon the filling into each shell. Bake on bottom rack for about 18 to 20 minutes or until pastry is golden and filling is bubbly.
4. Remove from oven and sprinkle a little sea salt on top of each tart. Let cool completely in pan on a wire rack. Run a knife around the edges and carefully remove tarts from cups.

Tips

photography by photo by Brilynn Ferguson

Store tarts in a single layer in a shallow airtight container at room temperature for up to 4 days or freeze for up to 2 months. If desired, toast the pecans in a small skillet, over medium heat, until lightly browned and fragrant, about 2 to 3 minutes. Transfer to a bowl to cool before using. For a shortcut, use store-bought pastry for a 9-inch (23 cm) single-crust pie.

Courtesy of Best of Bridge Everyday Celebrations by Sylvia Kong and Emily Richards © 2022 www.robertrose.ca Reprinted with permission. Available where books are sold.

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