Chocolate Butter Tarts
This recipe makes 12 servings
Ingredients
-
1-1/4 cups (300 mL) all-purpose_flour
1/2 cup (125 mL) cocoa
1/4 tsp (1 mL) salt
1/4 cup (50 mL) cold butter, cubed
1/4 cup (50 mL) shortening, cubed
1 egg_yolk
1 tsp (5 mL) vinegar
Ice water
Filling:
1/2 cup (125 mL) packed brown_sugar
1/2 cup (125 mL) corn_syrup
1 egg
2 tbsp (25 mL) butter, softened
1 tsp (5 mL) each vanilla and vinegar
Pinch salt
1/4 cup (50 mL) currants, raisins, chopped pecans or shredded coconut
1/4 cup (50 mL) coarsely chopped chocolate chunks
Preparation
In large bowl, stir flour and cocoa with salt. With pastry blender or 2 knives, cut in butter and shortening until mixture resembles coarse crumbs with a few larger pieces. In liquid measure, whisk egg yolk with vinegar; add enough ice water to make 1/3 cup (75 mL).
Gradually sprinkle egg mixture over flour mixture, stirring briskly with fork until pastry holds together. Press into disc; wrap in plastic wrap. Refrigerate for at least 1 hour or until chilled or for up to 3 days.
Filling: In bowl, vigorously whisk together brown sugar, corn syrup, egg, butter, vanilla, vinegar and salt. Set aside.
On lightly floured surface, roll out dough to 1/8-inch (3 mm) thickness. Using 4-inch (10 cm) round cookie cutter (or empty 28 oz/796 mL can), cut out 12 circles, rerolling scraps once if necessary.
Fit circles into 2-3/4- x 1-1/4-inch (7 x 3 cm) muffin cups. Divide pecans and chocolate chunks among pastry shells. Spoon in filling until three-quarters full.
Bake in bottom third of 450ÃÃÂÂÃÂF (230ÃÃÂÂÃÂC) oven for about 12 minutes or until filling is puffed and bubbly and pastry is golden. Let stand on rack for 1 minute. Run metal spatula around tarts to loosen; carefully slide spatula under tarts and transfer to rack to let cool.









