Pecan Tartlets
"Gooey pecan pie type filling with a chocolate chip cookie crust. I call these toothache tartlets and serve them at winter holiday gatherings. The cooking times are based on my convection oven, a traditional oven may take a few minutes more."
- Ready In:
- 30mins
- Ingredients:
- 7
- Yields:
-
12 tartlets
- Serves:
- 12
ingredients
- 1 cup light brown sugar
- 4 tablespoons sweetened condensed milk
- 6 tablespoons butter
- 2 eggs
- 1 tablespoon flour
- 1 cup toasted pecans, crushed
- 12 individual servings refrigerated chocolate chip cookie dough (Pillsbury works fine)
directions
- Preheat oven to 350. Press one serving of dough into each space of a muffin pan.
- Bake cookies 6-8 minutes until puffy but not yet browned. Distribute pecans evenly among tins. Set aside.
- Preheat oven to 400.
- Combine sugar, milk, butter in a sauce pan over medium-low heat until simmering.
- Allow sugar mix to cool for a few minutes. Lightly beat egg and flour in a small bowl.
- Combine sugar mix and egg mix stirring quickly to make sure egg incorporates.
- Spoon sugar mixture evenly over pecans in tins.
- Bake 5 minutes at 400. Reduce temp to 350 and continue baking 5-9 minutes until just set.
- Allow to cool enough to handle. Loosen edges with a knife if needed to remove.
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RECIPE SUBMITTED BY
I'm a mother of two boys and a wife to a picky eater. I spend a lot of time in the kitchen and am always on the lookout for recipes I think my tribe will eat.
