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 (14.1-ounce) package refrigerated piecrust (2 sheets)
- 2 large eggs, slightly beaten
- ¾ cup mini chocolate morsels
- ½ cup plus 3 tablespoons all-purpose flour
- ½ cup finely chopped toasted pecans
- ½ cup firmly packed light brown sugar
- ¼ cup sugar
- 3 tablespoons salted butter, melted
- 2 teaspoons vanilla extract
- ¼ teaspoon salt
- 1 recipe Whipped Cream (recipe follows)
- Garnish: finely grated semisweet chocolate
- Preheat oven to 450°.
- Lightly spray 24 (2¼-x-1-inch) tartlet pans with nonstick cooking spray. Set aside.
- 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.
- Bake until very light golden brown, approximately 5 minutes. Let cool.
- 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.
- Bake tartlets until set and slightly puffed, approximately 12 minutes. Let cool completely. Remove tartlets from pans.
- Place Whipped Cream in a piping bag fitted with an open-star tip (Wilton #21), and pipe onto tartlets.
- Garnish with grated chocolate, if desired.
- • Use a chopstick to push pie dough into flutes of tartlet pans, creating nice indentations in baked tartlet shells.
- • Tartlets can be made a day in advance and stored in an airtight container. Garnish just before serving.
- • Use a Microplane grater to finely grate chocolate.
TeaTime Magazine https://www.teatimemagazine.com/
From TeaTime May/June 2009
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