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“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
SERVES:
12
YIELD:
12 tartlets
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350. Press one serving of dough into each space of a muffin pan.
  2. Bake cookies 6-8 minutes until puffy but not yet browned. Distribute pecans evenly among tins. Set aside.
  3. Preheat oven to 400.
  4. Combine sugar, milk, butter in a sauce pan over medium-low heat until simmering.
  5. Allow sugar mix to cool for a few minutes. Lightly beat egg and flour in a small bowl.
  6. Combine sugar mix and egg mix stirring quickly to make sure egg incorporates.
  7. Spoon sugar mixture evenly over pecans in tins.
  8. Bake 5 minutes at 400. Reduce temp to 350 and continue baking 5-9 minutes until just set.
  9. Allow to cool enough to handle. Loosen edges with a knife if needed to remove.

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