These tartlets feature three kinds of caramelized nuts and chocolate in a tender buttery crust--irresistible!!
1 3/4 cups all-purpose flour
1/2 cup sugar
1/2 cup Land O Lakes® Butter softened
1 large Land O Lakes® Egg
1 teaspoon almond extract
1/2 cup mini semi-sweet chocolate chips
3/4 cup powdered sugar
1/3 cup Land O Lakes® Butter
1/4 cup dark corn syrup
3/4 cup coarsely chopped cashews, almonds and/or pecans
*Substitute light corn syrup.
Heat oven to 350°F.
Combine all crust ingredients in bowl. Beat at medium speed until mixture forms dough.
Press 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 1/2 teaspoon 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.
Spoon 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.
- 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.
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I only got to eat one because when I went back for seconds they were gone. My family has already requested them again and I am sure they will become a holiday staple.