4 1-oz semisweet chocolate 1 tb Flour
Squares; cut-up ds Salt
2 tb Butter 3/4 c Pecans; chopped
1 Egg Cream cheese pastry
1/2 ts Rum extract — (recipe below)
3 tb Sugar
Recipe by: 365 Great Chocolate Desserts – ISBN 0-06-016537-5
Preparation Time: 0:47
1. Preheat oven to 350F. In a 1-qt glass bowl, combine chocolate and
butter. Heat in a microwave on High 1 1/2 mins, or until melted and
smooth when stirred. Whisk in egg, rum extract, sugar, flour, and
salt until thoroughly blended. Stir in pecans; set aside.
2. Divide Cream Cheese Pastry into 24 equal portions. Press each dough
portion evenly in bottom and up sides of an ungreased 2- to 3-inch
fluted tartlet pan, preferbly with removable bottom. Divide pecan
mixture evenly among pastry-lined tartlet pans. Place pans 1 inch
apart on baking sheets.
3. Bake about 20 mins, or until set. Do not overbake. Let tartlets
cool in pans 3 to 4 mins; then use a sharp knife to loosen edges and
release tartlets from pans. Transfer to racks and let cool completely.
CREAM CHEESE PASTRY:
4 oz. cream cheese, softened
1 stick butter, softened
1 tsp vanilla extract
1 cup flour
In a food processor, combine cream cheese, butter, and vanilla;
process until smooth. Add flour and process until well blended and
dough begins to cling together in a ball. Wrap dough in plastic wrap
and refrigerate 1 to 2 hours.
Yields
24 servings