I’ve had this recipe a long time. I don’t remember where I got it. It’s probably from one of my old cookbooks, though I don’t remember which one. I made it once years ago and then never made it again. For the life of me, I don’t know why. They were a hit when I made them all those years go. These tartlets are not only yummy, but they’re super-duper easy to make. The recipe makes a lot, too, which is perfect for a party or get-together.
2 ozs. bittersweet chocolate, chopped or bittersweet chocolate chips
Preheat oven to 350ºF.
Place phyllo dough shells on a cookie sheet.
In a small saucepan, melt butter over medium heat; then reduce heat to medium-low.
Continue to cook, without stirring, for 5 to 6 minutes or until butter becomes brown and fragrant.
Remove from heat and cool slightly.
In a medium bowl, combine eggs, sugar, flour, vanilla and salt. Whisk vigorously to combine.
Whisk browned butter into egg mixture.
Stir in toffee pieces.
Spoon filling into tartlet shells.
Bake for 12 to 15 minutes or until tops are light brown.
Transfer carefully to wire rack and allow to cool completely.
Melt chocolate in microwave in 30-second increments, stirring until smooth.
Drizzle melted chocolate on top of cooled tartlets in any design you want.
Let stand until set.
You should get at least 40 tartlets (if not more) from this recipe, depending on how full you fill the shells.
If you can’t get toffee pieces, you can substitute chocolate-covered toffee candybars, like Skor, Heath or Daim, and chop them up.
To store, layer tartets between sheets of waxed paper in an airtight container. Cover and store in refrigerator for up to 3 days or freeze for up to 3 months. If frozen, thaw tartlets at room temperature for 1 hour before serving.
I always wanted to taste a Frangipane Tart. I’d read about them but never tried one. All I knew was that the filling is made from finely ground almonds and is used in pies, cakes, and pastries. It does sound very similar to, if not the same as, the filling in a pithivier which I absolutely love! Frangipane tarts often have some fruit, like raspberries, added to the filling.
Anyway, I needed a dessert to take to dinner at my sister, Helen’s house and I remembered that my Mini Pies cookbook had a recipe for frangipane tarts that I had bookmarked to try someday, so I decided today would be as good a day as any. I do own an electric pie maker (the book was written for use with an electric pie maker) but opted not to use it. Instead, I made little tartlets in a mini-muffin pan and was able to get 24 tartlets out of the recipe.
FRANGIPANE TARTLETS (ALMOND TARTLETS)
1 box ready-made refrigerated pie dough
1 cup sliced almonds, toasted
½ cup sugar
5 tbsp. unsalted butter, at room temperature
1 large egg
1 egg yolk
1 tsp. vanilla extract
¼ tsp. almond extract, optional
confectioners’ sugar for dusting on top of tartlets
fresh raspberries and/or extra sliced almonds for garnish, optional
Cut out 2½-inch circles of pie dough or size needed to line your mini-muffin pans.
Press dough circles into wells of each of the muffin cups. A tart tamper makes this easy to do.
In a food processor, combine toasted almonds and sugar.
Process until mixture is finely ground.
Add the butter, egg, egg yolk, vanilla, and almond extract, if using.
Process until well-blended and smooth.
Fill each crust two-thirds full with the filling mixture.
Bake at 350ºF for 12 minutes or until filling is puffed and slightly cracked.
Allow to cool completely, then dust with confectioners’ sugar.
You could decorate the tops of the tartlets with fresh raspberries or additional almond slices, if desired.
NOTE: If you want, you can make one large tart. Just fit the crust into a 9-inch fluted tart pan. Place in the freezer and freeze for 20 minutes. Remove crust from freezer, line with parchment paper and fill with pie weights or beans. Bake crust at 350ºF for 20-22 minutes. Remove pie weights and fill pre-baked crust with filling mixture. Bake an additional 35-40 minutes or until top is set.