October 16, 2016
Desserts, Fancy/Entertaining, Nuts/Seeds,
Pecan, Southern, Cooking For A Crowd, Baby Shower, Christmas, Entertaining, Ladies Luncheon, Oven Bake, Stove Top, Vegetarian, Alcohol, Make it from scratch, Sugar, Chocolate, Kosher Dairy more
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"Tarts made in a mini-muffin pan! Full of coffee chocolate goodness. Prep time includes 1 hour of chilling time! Not active work time!"
Combine flour, cocoa, and 1/4 cup sugar; stir well. Cut in 3/4 cup butter with a pastry blender until the mixture resembles coarse meal. Sprinkle chilled coffee (1 tablespoon at a time) evenly over surface; stir with a fork just until dry ingredients are moistened.
Shape pastry into a ball, and chill at least 1 hour.
Press pastry into miniature muffin pans (1 3/4 inch). Set aside.
Place chocolate morsels and butter in the top of a double boiler; bring water to a boil. Reduce heat to low; cook until chocolate and butter melt, stirring occasionally.
Combine melted chocolate mixture, 2/3 cups sugar, milk, and liqueur; beat at low speed of an electric mixer until well blended. Add eggs, beating until smooth. Stir in pecans.
Spoon about 2 teaspoons chocolate mixture into each prepared tart shell. Bake at 350° for 20 minutes or until the filling is set. Let cool in the pan for 15 minutes. Remove from pans, and let cool completely on wire racks.
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