drunken pecan tartlets

There are many different styles and variations on cocktail parties, but I think the one rule that should invariably be followed is that all food should be able to be eaten one-handed.  If you have to use a fork, then you are forced to set your drink down.  Which no one wants to do at a cocktail party.  Right?

One of my favorite one-handed desserts is drunken pecan tartlets.  They are super easy to make and they look fancy.  Great combination.

Here’s what you need:

Set the pastry shells on a baking sheet and fill each one with mini chocolate chips.  Just use enough to cover the bottoms.

Chop the pecans into small pieces, but don’t pulverize them.  This is about the right size:

Beat the egg in a medium bowl, then mix in the chopped pecans, brown sugar, softened butter and praline liqueur.

Spoon about a tablespoon of the mixture into each of the pastry shells.  Bake at 350 degrees for 15 minutes.  Serve (to others) soon.  Or you will end up eating them all yourself.

(These can be frozen after baking.  I am just not sure why you would need to do that.)

The most fun part about serving these is the hidden layer of chocolate on the bottom – it’s unexpected and delicious.

Drunken Pecan Tartlets

30 frozen miniature phyllo pastry shells
1/2 c miniature semi-sweet chocolate chips
1 c pecans, chopped
1 egg
1/3 c praline liqueur (bourbon also works really well here)
3/4 c brown sugar
1 tbsp butter, softened

Preheat oven to 350 degrees.  Spread the pastry shells on a baking sheet and fill them with the miniature chocolate chips.  In a medium mixing bowl, combine the beaten egg, chopped pecans, softened butter, praline liqueur and brown sugar.  Spoon 1 tbsp of the pecan mixture into each pastry shell.  Bake for 15 minutes.