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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Caramel-Pecan Fudge Tarts Recipe

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This recipe for Caramel-Pecan Fudge Tarts is from Compton Jr Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
CRUST
8-1/2 oz. Unbleached AP Flour
1/2 tsp. salt
2 tsp. granulated sugar
3/4 c. cold unsalted butter
4 to 6 T. ice water
FILLING
1/2 c. light corn syrup
7-1/2 oz. caramel
2 T. unsalted butter
3-3/4 oz. light brown sugar
1/4 tsp. salt
2 tsp. vanilla extract
1 tsp. vinegar (cider or white)
3 large eggs
4-1/2 oz. semi sweet chocolate chips
3 oz. chopped pecans
Directions:
Directions:
TO MAKE THE CRUST
Combine the dry ingredients. Work in the butter until the mixture in unevenly crumbly. Drizzle and mix in enough water to make a cohesive dough.
Divide the dough in half, shape each half into a disk, wrap in plastic, and refrigerate for 30 minutes.
Divide each disk into six equal pieces. On a lightly floured surface, shape each piece into a disk; roll the disks into 5" to 6" circles. Press each circle into a well of a standard muffin pan, and refrigerate.
Preheat the oven to 350º F.

TO MAKE THE FILLING
In a saucepan set over low heat, or in the microwave, heat the first five filling ingredients, stirring until the mixture is smooth. Remove from the heat, and stir in the vanilla and vinegar. Beat in the eggs.

TO ASSEMBLE THE TARTS
Place 1 T. chocolate chips into each tart shell. Add enough filling to come to within 3/8" of the top of the pastry. Sprinkle 1 T. pecans on the top.
Bake the tarts for about 45 minutes, until they're golden brown and bubbly. Remove them from the oven and serve warm.

Yield: 12 tarts
Personal Notes:
Personal Notes:
Works out to about 50 g filling per tart. I think they need more filling.

 

 

 

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