Premade pastry crust
Filling:
1/2 c Salted butter
6 oz Unsweetened baking chocolate
2 lg Eggs
1 c Dark brown sugar
1/2 c Dark corn syrup
2 ts Vanilla extract
1 1/2 c Walnuts; chopped
Topping:
24 Walnut halves
1/2 c Heavy cream
1/4 c White sugar
1 ts Almond extract
Filling: In saucepan combine butter and chocolate and stir over low heat.
Pour into bowl and let cool 5 minutes. Using an electric mixer, beat eggs
into chocolate. Add sugar, corn syrup and vanilla and blend until smooth.
Fold in walnuts.
To assemble: Preheat oven to 350 degrees. Roll out dough on floured board
to 1/8 inch thickness. Cut dough in circles to fit 2 1/2 inch tartlet pans,
cut a bit larger than pans are. Repeat with remaining dough. Lay dough in
pans and press firmly. Fill pans 2/3 full of filling and place on baking
sheet to catch any overspill. Bake 30 minutes or until filling is set.
While tartlets are still warm, place one walnut half in center of each.
Topping: In chilled bowl with chilled beaters, beat cream, sugar and almond
extract, until stiff peaks form. Do not overbeat. Put whipped topping in
pastry bag and using a star tip, pipe decorative topping onto each tartlet.
Yields
1 Servings