When it comes to flavour, there is nothing mini about these tarts - they have an enormous, gigantic and tremendous taste. A cookie dough crust filled with a distinctly sweet maple syrup filling - it’s an entire sugar shack worth of syrup, in one tart! What’s with the wait? Grab the cookie dough and get cooking today!
24 pieces Milk Chocolate Chunk Ready-To-Bake Cookie Dough, thawed
1 cup dark brown sugar, packed
1/2 cup butter
1/2 tsp salt
3/4 cup maple syrup
2 large eggs
1 tsp vanilla extract
12 pecan or walnut halves
12 cup muffin tin
Prep Time: 25 minutes
Cook Time: 11 minutes
Yield: 12 mini-but-mighty tarts
Preheat oven to 350°F (180°C).
Lovingly press two Félix & Norton Milk Chocolate Chunk cookie dough pieces evenly into the bottom of a muffin cup and along the sides.
Bake cookies for 11 minutes and remove from oven. Using the bottom of a shot glass - cheers! - or the back of a teaspoon, press down in the centre of the dough to create a well about 2 inches in diameter and 3/4 inch deep. The sides and bottom of the crust should end up about 1/4 - 3/8 inch thick.
Allow to cool for 10 minutes. As gently as you can, remove the shells and set on a wire rack to cool completely.
Combine the brown sugar, butter and salt in a medium-sized pot. Set over medium heat and stir patiently until the butter has melted and the sugar dissolved.
Crank up the heat to medium-high and bring to a boil for 3 minutes.
Meanwhile, in a large heatproof bowl, whisk together the maple syrup, eggs and vanilla.
Whisking continuously, slowly add the brown sugar mixture to the egg mixture and whisk until it’s amazingly smooth.
Return to the stove and simmer, stirring, for 4 minutes.
Generously pour the luscious filling into the cooled tart shells. If you’re feeling a bit more decorative, place a pecan half on top for that little extra crunch.
Give your tarts a moment to cool, and enjoy!