1 3/4 cups all-purpose flour
1/2 cup sugar
1 teaspoon almond flavoring
1/2 cup mini real semi-sweet chocolate chips
3/4 cup powdered sugar
1/4 cup dark corn syrup*
3/4 cup coarsely chopped cashews, almonds and/or pecans
Heat oven to 350°F.
Combine all crust ingredients in bowl. Beat at medium speed until mixture forms dough.
1 level tablespoon
crust mixture onto bottom and up sides of 36 ungreased mini muffin pan cups. Bake 11-13 minutes or until edges are lightly browned. Remove from oven; sprinkle
mini chocolate chips into each crust. Set aside.
Combine 3/4 cup powdered sugar, 1/3 cup butter and corn syrup in 1-quart saucepan. Cook over medium heat, stirring constantly, 4-5 minutes or until mixture just comes to a boil. Remove from heat; stir in nuts.
1 level teaspoon
filling mixture into each crust. (Do not over fill.) Bake 5 minutes. Remove from oven; cool in pan 5 minutes. Run sharp knife around outside of crusts to loosen tarts. Remove tarts from pans; cool completely. Sprinkle with powdered sugar.
*Substitute light corn syrup.
- Reheat filling over low heat, if filling becomes thick between baking batches of tartlets. (Do not allow filling to boil when reheating.)
- Measure each mini muffin cup. If each hold less than 2 tablespoons water, the yield will increase to 42 tartlets.