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.
BROWNED BUTTER TOFFEE TARTLETS
- 3 pkgs. (15 pcs. each) baked miniature phyllo dough shells
- ½ cup butter
- 2 eggs, lightly beaten
- ½ cup sugar
- ⅓ cup all-purpose flour
- 1½ tsps. vanilla
- ¼ tsp. salt
- ¾ cup toffee pieces
- 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.
NOTE:
- 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.
Pinky's Pantry 