Mini Pecan Tarts

Ingredients for 12 servings:

• 150 g butter
• Sugar, as needed
• 1 pinch of salt
• 250 g flour
• 75 g yogurt
• 2 tbsp cocoa powder
• 1 tbsp water
• 75 g butter
• 100 g sugar
• 75 ml beet syrup
• 2 eggs
• 2 tbsp flour
• 75 g yogurt
• 150 g nuts (pecans), chopped
• 50 g chocolate, bitter, melted
• 50 g nuts, pecan halves
• powdered sugar

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

delicious shortcrust pastry tarts with light and dark fudge filling and nuts

Grease a 12-hole muffin tin and refrigerate. For the batter, cream the butter with the salt (and a little sugar if desired) until light and fluffy. Stir in the flour until crumbly. Finally, add the yogurt and stir briefly to form a smooth, kneadable dough. Knead the cocoa powder into half of this dough, also incorporating the water to keep the dough smooth. Divide the two doughs into 6 portions and line a baking dish with each portion. This is best done with your fingers; rolling out the dough is really not necessary. Refrigerate the baking dishes with the batter for about 1 hour! Preheat the oven to 180°C (top/bottom heat). Cream the butter with the sugar and syrup until light and fluffy. Then beat in the eggs, one at a time, then stir in the yogurt and 1 tablespoon of flour. Finally, fold in the pecans. Now halve this mixture (about 300g per portion, but please ensure that both halves contain enough nuts!!). Stir the remaining flour into one portion and the chocolate into the other. Pour into the shortcrust pastry tarts and top with the pecan halves. Bake in the preheated oven for about 30 minutes. Then leave in the tins for about 10 minutes, then remove (it’s best to push a very flat, narrow knife down the side of a tin; then they can be easily removed without breaking!) and leave to cool completely on a wire rack. Then dust with icing sugar, if desired. I put the dark mixture in the dark tins and the light mixture in the light tins, but in retrospect I can imagine it would be interesting the other way around too! You can experiment a bit! I also think they would taste great with walnuts!