Pequeño Chocolate-Pecan Tartlets

Name: Pequeño Chocolate-Pecan Tartlets
Yield: makes twenty-four 2-inch tartlets
Ingredients: 3/4 cup (1 1/2 sticks) unsalted butter, chilled and cut into 1/2-inch cubes; 1 (3-ounce) package cream cheese, chilled and cut into 1/2-inch cubes; 1 1/2 cups bleached all-purpose flour; 2 tablespoons cold water; 1 cup chopped pecans; 1/2 cup (1 stick) unsalted butter, at room temperature; 1 cup firmly packed golden brown sugar; 3 large eggs; 1/2 cup Lyle’s Golden Syrup or light corn syrup; 1 teaspoon vanilla extract; 1/2 teaspoon grated orange zest (preferably organic, optional); 1/2 cup chocolate chips; 1 cup heavy whipping cream, chilled; 1/4 cup powdered sugar; 2 tablespoons Kahlúa

December 14, 2011

I make batches of these in mini muffin pans, wrap them well, freeze them, and keep them on hand for last-minute parties. What a relief it is to have a dessert ready and waiting for an impromptu dinner. The only problem: I know where they are, and sometimes, especially late at night, I can’t resist unwrapping a few and eating them. (Yup, they’re pretty good frozen.) Before long, my party stash has dissipated, and I have to make some more. (Pictured on page 164, center tray.)

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