1 cup all-purpose flour
1 dash sea salt
½ cup unsalted butter; chilled and cut into small pieces
3 ounces light cream cheese; chill cut in small pieces
For filling:
¾ cups Pecan Valley Pecan Pieces
½ cup granulated sugar
1 ounces semisweet chocolate; chopped
1 large egg plus 1 egg white; lightly beaten together
For garnish:
½ cup whipping cream
2½ teaspoons light brown sugar
2½ teaspoons dark rum
1. Coat 2 mini muffin tins (1¾ inches in diameter, with 12 molds each) with nonstick cooking spray; set aside.
2. Place flour and salt in bowl of food processor fitted with metal blade. Add butter and cream cheese; process for several seconds, pulsing machine on and off, until mixture resembles rolled oats
3. Place mixture on lightly floured work surface; gather together a small amount to form into ball. To ensure even blending of fat and flour, smear ball of dough onto work surface with heel of hand.
4. Repeat technique with remaining mixture.
5. Gather dough into single mass and flatten into disk. Wrap in plastic wrap; refrigerate at least 30 minutes.
6. When ready to bake, preheat oven to 350ºF.
7. Divide dough into 24 pieces. Place each piece into muffin mold, pressing dough firmly onto bottom and sides to form tart shells.
8. In a small mixing bowl, mix nuts, sugar, chocolate and eggs together.
9. Divide mixture among prepared tart shells.
10. Bake tarts in a preheated oven for 20 to 25 minutes until crusts are golden.
11. Remove from oven. Let cool 5 minutes, then un-mold.
12. Tarts can be made 1 day ahead and can be served warm or cool. Keep in airtight container at room temperature.
13. When ready to serve, whip cream until soft peaks form. Gradually beat in brown sugar. Stir in rum. Whip until firm peaks form. Transfer to serving bowl.
14. Arrange tarts on serving plate along with bowl of whipped cream.
Yield: 24 tarts.
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