Premade pastry crust
Filling:
1/2 c Salted butter
6 oz Unsweetened baking chocolate
2 lg Eggs
1 c Dark brown sugar
1/2 c Dark corn syrup
2 ts Vanilla extract
1 1/2 c Chopped walnuts
Topping:
24 Walnut halves
1/2 c Heavy cream
1/4 c White sugar
1 ts Almond extract
Filling: In saucepan combine butter and chocolate and
stir over low heat. Pour into bowl and let cool 5 minutes.
Using an electric mixer, beat eggs into chocolate. Add
sugar, corn syrup and vanilla and blend until smooth. Fold
in walnuts.
To assemble: Preheat oven to 350 degrees. Roll out
dough on floured board to 1/8 inch thickness. Cut dough in
circles to fit 2 1/2 inch tartlet pans, cut a bit larger
than pans are. Repeat with remaining dough. Lay dough in
pans and press firmly. Fill pans 2/3 full of filling and
place on baking sheet to catch any overspill. Bake 30
minutes or until filling is set. While tartlets are still
warm, place one walnut half in center of each.
Topping: In chilled bowl with chilled beaters, beat
cream, sugar and almond extract, until stiff peaks form.
Do not overbeat. Put whipped topping in pastry bag and
using a star tip, pipe decorative topping onto each
tartlet. THE DESSERT SHOW
