• 30servings
  • 180minutes
  • 156calories

Rate this recipe:

Nutrition Info . . .

VitaminsB3, D, E
MineralsNatrium, Fluorine, Calcium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 box Pillsbury® refrigerated pie crusts, softened as directed on box

  2. 1 cup sugar

  3. 1/4 cup light corn syrup

  4. 1/3 cup water

  5. 2/3 cup whipping cream

  6. 3/4 teaspoon vanilla

  7. 1/4 cup unsalted butter, cut into pieces

  8. 1/2 cup pecan halves, toasted, chopped

  9. 4 oz bittersweet chocolate, chopped

  10. 1 teaspoon coarse sea salt

Instructions Jump to Ingredients ↑

  1. Heat oven to 450°F. Remove crusts from pouches; unroll on work surface. With 21/2-inch round cookie cutter, cut 15 rounds from each crust; discard scraps. Fit rounds into ungreased mini muffin cups, pressing in gently. Prick with fork. Bake 10 to 12 minutes or until edges are light golden brown. Cool on cooling rack about 15 minutes. Remove from cups to cookie sheet.

  2. In heavy 1-quart saucepan, combine sugar, corn syrup and water. Cook over medium-high heat 10 minutes, gently swirling occasionally, until mixture turns dark golden brown. Add 1/3 cup of the whipping cream and the vanilla; stir until bubbling stops. Remove from heat. Stir in butter until smooth. Divide caramel evenly among mini muffin cups. (You’ll have about 1/3 cup caramel left over. Store in refrigerator.) Sprinkle pecans evenly over caramel. Let stand 15 minutes.

  3. Place chocolate in heatproof bowl. In 1-quart saucepan, heat remaining 1/3 cup whipping cream to simmering; pour over chocolate. Let stand 2 minutes. Stir until smooth. Spoon chocolate over tartlets. Cool 5 minutes. Sprinkle with sea salt. Let stand 2 hours or until set.


Send feedback