Sunday, January 8, 2012

PISTACHIO FUDGE TARTS

pie pastry for a 1-crust pie
2 eggs, beaten
2/3 cup light corn syrup
3 tbsp melted butter
1/3 cup sugar
1 tsp vanilla extract
1/2 cup semisweet chocolate chips, melted
1 cup coarsely chopped pistachios

Preheat oven to 375 degrees.

Roll out the pastry and cut out 4 6-inch circles.  Fit each circle into a 4-inch tart pan; trim edges; set aside.

In a bowl combine the eggs, corn syrup, melted butter, sugar, and vanilla extract; mix well.  Stir in the melted chocolate and 3/4 cup of the pistachios.

Divide the filling evenly between the 4 tart shells.  Evenly sprinkle the remaining pistachios over the tarts of the tarts.

Bake at 375 degrees for approximately a half hour or until the tart centers are set.  Cool on wire rack.

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