Butter Tarts are a common Canadian offering in the Winter. Studded with moreish pecans and my addition of dark chocolate chips they are an addictive treat. Also perfect as an alternative for people who aren't fond of Christmas Fruit mince pies.

• Chocolate Pecan Butter Tartlets
•  
• For the Pastry
• 200 grams / 7 oz of flour
• a pinch of salt
• 120 grams / 4¼ oz of butter
• 50 grams / 2 oz of castor sugar
• 1 egg
•  
• For the Filling
• 3 eggs
• 150 grams / 6 oz of soft brown sugar
• ½ vanilla bean, scrapped
• 50 grams / 2 oz of butter, melted
• 100 grams / 4 oz of dark chocolate, chopped
• 24 pecans halves
• icing / confectioners sugar to dust

1. For the Pastry
2. Sift the flour and baking powder into a large bowl or food processor.
3. Cut the butter into small cubes and rub into the flour either with your hands or using the food processor, until it resembles fine breadcrumbs.
4. Whisk the castor sugar and egg together and add to the mixture to make a firm dough.
5. On a lightly floured bench or board knead the mixture until it forms a smooth ball.
6. Handle as little as possible to prevent the pastry from becoming hard when baked.
7. Cover with plastic wrap and refrigerate for 20 minutes.
8. Preheat your oven to 180°C (356°F)
9. On a lightly floured board or bench carefully roll out the pastry.
10. With a cookie cutter cut the dough into rounds to line 24 mini muffin pans, tartlet or patty tins.
11.  
12. For the Filling
13. In a large bowl beat the eggs, soft brown sugar and vanilla seeds together until well combined.
14. Add the cooled melted butter slowly and mix to combine.
15. Place a small spoonful of chopped chocolate in the bottom of each tart shell and top with a pecan half.
16. Pour in a little filling mixture to just cover about ¾ full.
17. Bake for 15 to 20 minutes or until the pastry is golden and filling has puffed up and set.
18. Cool on a wire rack and dust with icing sugar.
19. Makes 24