Recipes

[FunkyHulaGirl]

This is from my Pampered Chef lady - but you can use your own gadgets!

Bourbon-Pecan Tartlets

INGREDIENTS

1 cup (250 mL) pecan halves, divided
1/4 cup (50 mL) bourbon (see Cook’s Tip)
1 pkg (15 oz/350 g) refrigerated pie crusts (2 crusts), softened according to package directions
1/4 cup (50 mL) packed brown sugar
1/4 cup (50 mL) light corn syrup
2 tbsp (30 mL) butter
1/4 tsp (1 mL) vanilla extract
1/8 tsp (0.5 mL) salt
1/4 cup (50 mL) semi-sweet chocolate morsels
1 egg
Powdered sugar (optional)

DIRECTIONS:
Preheat oven to 375ºF (190ºC).
Set aside 24 of the perfect pecans for garnish.
Finely chop remaining pecans using Food Chopper.
Combine chopped pecans and bourbon; set aside.
Unroll one pie crust onto lightly floured Cutting Board.
Spacing closely together, cut 12 disks from crust using outer tube of Measure-All® Cup (nine around outside edge of crust and three in center).
Gently press dough disks into cups of Deluxe Mini-Muffin Pan, ruffling edges. Repeat with remaining crust.

Then, in a microwave safe bowl (we use the Classic Batter Bowl), Combine brown sugar, corn syrup, butter, vanilla and salt. Microwave, uncovered, on HIGH 45–60 seconds or until butter is melted and sugar is dissolved, stirring after 20 seconds.
Add chocolate morsels; whisk until chocolate is melted.
Add egg; whisk until incorporated.
Stir in pecan mixture.

Then, Put about 1 tbsp of batter into each tartlet.

Bake 11–13 minutes or until edges of tartlets are golden brown.

Remove pan from oven to Stackable Cooling Rack to cool.
Place the reserved pecans, one on top of each tartlet.

Cool in pan 5 minutes before Removing tartlets from pan; sprinkle with powdered sugar, if desired. Serve warm or with ice cream.