Chocolate-Pecan Derby Tartlets


The flavors and texture of the historic Derby Pie are transformed into tartlets, perfect for teatime.

Chocolate-Pecan Derby Tartlets
Yield: 24 tartlets • Preparation: 30 minutes • Bake: 12 minutes
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  1. 1 (14.1-ounce) package refrigerated piecrust (2 sheets)
  2. 2 large eggs, slightly beaten
  3. ¾ cup mini chocolate morsels
  4. ½ cup plus 3 tablespoons all-purpose flour
  5. ½ cup finely chopped toasted pecans
  6. ½ cup firmly packed light brown sugar
  7. ¼ cup sugar
  8. 3 tablespoons salted butter, melted
  9. 2 teaspoons vanilla extract
  10. ¼ teaspoon salt
  11. 1 recipe Whipped Cream (recipe follows)
  12. Garnish: finely grated semisweet chocolate
  1. Preheat oven to 450°.
  2. Lightly spray 24 (2¼-x-1-inch) tartlet pans with nonstick cooking spray. Set aside.
  3. Using a 2½-inch round cutter, cut 24 rounds from piecrusts. Press rounds into prepared tartlet pans. (See Kitchen Tip below.) Place prepared tartlet pans on a rimmed baking sheet. Refrigerate for 20 minutes to prevent shrinking while baking. Using a fork, prick bottoms of piecrusts.
  4. Bake until very light golden brown, approximately 5 minutes. Let cool.
  5. In a large bowl, combine eggs, chocolate morsels, flour, pecans, sugars, melted butter, vanilla extract, and salt, stirring until blended. Divide mixture evenly among baked tartlet shells.
  6. Bake tartlets until set and slightly puffed, approximately 12 minutes. Let cool completely. Remove tartlets from pans.
  7. Place Whipped Cream in a piping bag fitted with an open-star tip (Wilton #21), and pipe onto tartlets.
  8. Garnish with grated chocolate, if desired.
  1. • Use a chopstick to push pie dough into flutes of tartlet pans, creating nice indentations in baked tartlet shells.
  2. • Tartlets can be made a day in advance and stored in an airtight container. Garnish just before serving.
  3. • Use a Microplane grater to finely grate chocolate.
TeaTime Magazine

  From TeaTime May/June 2009

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