Yield:
4 servings
- Four
4-inch pre-baked pie shells with one inch sides
- 2
ounces bittersweet chocolate, roughly chopped
- 1/2
cup pecan halves
- 1/4
cup dried cranberries
- 1
extra large egg
- 1/4
cup brown sugar
- 2
Tablespoons light corn syrup
- 1
Tablespoon molasses
- 3
Tablespoons melted butter
- Pinch
of salt
- 2
teaspoons all purpose flour
- 1/2
teaspoon vanilla
- 1
Tablespoon rum
Preheat
oven to 325°F.
Distribute
the chocolate, pecans and cranberries evenly between the tart shells.
Set the shells on a baking sheet.
In
a small bowl, beat the remaining ingredients together well. Pour
into the tart shells.
Bake until set, about 30 minutes.
Copyright Jody Adams/Michaela's
1994
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