Mini Chocolate Chip Nut Pies
You will need a squeezable plastic container with a small nozzle, like a ketchup/mustard squirter, to make these tarts. Walker has tried filling them every other way she could think of, and the filling always spilled and caused the shells to stick to the baking sheet and break.
2 packages (24 each) of mini tart shells
2 tablespoons melted butter, plus more for brushing tart shells
1 egg, beaten
¼ cup sugar
¼ cup light corn syrup
1 tablespoon vanilla
1/3 cup mini semi-sweet chocolate chips
48 whole toasted pecans
½ cup heavy whipping cream, whipped until stiff, optional
Heat oven to 350 degrees
Brush tart shells with melted butter.
Beat 2 tablespoons melted butter, egg, sugar, corn syrup and vanilla until well-mixed. Pour it into squeezable container with narrow nozzle.
Put ¼ teaspoon of chocolate chips on the bottom of each tart shell. Squeeze filling mixture into shells to fill them. Top each tart with a pecan half. Bake for 15 minutes. Cool, and top with whipped cream, if desired.
Tarts may be frozen (without the cream).