2 sheets puff pastry, thawed
1/3 cup dried small figs, chopped fine
1/2 cup miniature semisweet chocolate morsels
1/2 cup chopped pecans
1 egg, lightly beaten
1/3 cup light corn syrup
1/3 cup granulated sugar
1. Lightly butter two mini muffin pans (12 each). Position rack in center of oven and preheat to 425ºF.
2. Place one sheet of puff pastry on lightly floured surface and roll out to 12"x18". Using 3" biscuit cutter, cut out 12 rounds of puff pastry. Press into prepared muffin pan to form little tartlet shells. Repeat with remaining puff pastry. Place in freezer or refrigerator while preparing filling.
3. Combine chocolate, pecans and figs in medium bowl. In small bowl, combine egg, corn syrup, and sugar. Add egg mixture to chocolate mixture and stir to combine. Place a heaping tablespoon of fig mixture in center of each tartlet. Pour corn syrup mixture just to cover. Bake for 18-20 minutes or until set. Cool and dust with confectioners' sugar, if desired. It may be necessary to remove from molds using small paring knife.
This recipe was developed by Mary Schaaf Mulard
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