Christmas just isn't complete without butter tarts in my house, and while we tend to be butter tart purists, this recipe caught my eye immediately. Delightfully gooey, pecans and dark chocolate are drenched in a custardy maple filling. Tucked onto a Christmas cookie tray or served warm with scoops of ice cream, they are to DIE for.
You could make your own tart pastry, but I prefer to skip that step and buy my tart shells so that they can be made in a snap. Also, make sure to use the best chocolate you can find, and do not substitute margarine for the butter. You need the butter to achieve the best results.
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| I couldn't help but eat one after I broke it open for you to see the inside. |
3/4 cup packed brown sugar
1/2 cup maple syrup (No. 1 medium grade)
1/3 cup unsalted butter, melted
2 eggs
1 Tbsp cider vinegar
1/2 tsp salt
3/4 cup chopped pecan halves, chopped
3/4 cup high quality bittersweet chocolate (such as Lindt 70%, Camino, Green and Blacks, or even Baker's bittersweet chocolate squares), chopped or 1/3 cup semi-sweet chocolate chips
About 20 tart shells
Pre-heat the oven to 350 F
In a bowl, mix together the brown sugar, maple syrup, butter, eggs, cider vinegar, and salt. Set aside. Divide the chopped nuts and chocolate evenly between the tart shells, then fill with the filling.
Bake until the pastry is set and the filling is golden, about 15-20 minutes. Transfer to a wire rack to cool, being careful because the filling is very hot. Let them cool and then store in an airtight container at room temperature for up to 1 day, or freeze for a few weeks.
Makes about 20 tarts
