Recipe: Chocolate Pecan Pie TartsPosted by: Elle Davis on March 1st, 2012
There are times when anxiety gets the best of me and sometimes that leads to a panic attack. I’ve found the best way to deal with one is to do something that helps keep my mind off of it. I’m allergic to cooking but I do like to bake even though my skills are limited.
Baking can help distract me and keep me from over thinking things. These chocolate pecan pie tarts are amazingly good and if I can make them, so can you. They took a little more time to make than I was expecting but the end result is worth it.
I made these while the hummingbird was taking her nap and set them to cool in the muffin pan.
She got up from her nap and was watching Little Bear in my bedroom when I decided to run downstairs to take the tarts out of the pan.
As I was walking up the stairs, I heard my little girl in the master bathroom flushing the toilet and she had turned on the water in the bathtub. She had taken her bathtub rinse pitcher and dumped water all over the bathroom floor. The hummingbird was soaked and there was about an inch of water on the floor.
After I changed her clothes, I put her in a time out in her bedroom and went back downstairs to eat one, okay two, of the chocolate pecan pie tarts. So, if you have a toddler who does things like this, having these tarts handy is a must to keep your sanity.
Later on I gave the hummingbird half of a chocolate pecan pie tart and then once my husband got home from work, I let him deal with her sugar high. Yes, I’m totally evil.
Chocolate Pecan Pie Tarts
• 6 ounces cream cheese
• 1 cup butter, softened
• 2 cups all-purpose flour
• 1/4 cup butter, softened
• 1 1/2 cups packed brown sugar
• 2 eggs
• 2 teaspoons vanilla extract
• 1 3/4 cups chopped pecans
• Some semi-sweet chocolate morsels
1. Preheat the oven to 325 F (165 C)
2. Grease 24 normal s3ized cupcake or muffin cups
3. To Make Crust: In medium mixing bowl, cream together cream cheese and 1 cup butter until light and fluffy. Blend in flour, 1/2 cup at a time, forming smooth dough.
4. Roll into 24 equal balls and press one into each greased cup so it lines the bottoms and sides, like a pie crust. If you have a cup that will fit into the muffin cups, you can put some pam or flour on it, and push the cup into the dough ball, so you don’t have to form all the crusts by hand.
5. Now, take the chocolate morsels, and put 4 to 10 in each cup, depending on how much chocolate you want in them. (I put 7-8 in mine)
6. To Make Filling: In a medium mixing bowl, cream together 1/4 cup butter and sugar until light and fluffy. Beat in eggs until thoroughly blended. Stir in vanilla. Stir in pecans. Fill each lined cup half full (its okay if they have a little more than half full, because of the chocolate).
7. Bake in oven for 25 minutes, or until lightly browned. Let cool in cups, then use a butter knife to flip each tart out.