I am so excited and honored to guest post for one of my dearest and most supportive blogging friend, Nancy from gotta get baked! Like most of my food blogger friends, we met over Instagram. I still remember the first conversation we had… it was about her cute Maltese, Abby. If you haven’t seen this white fluff-ball, well you should. She’s adorable! You guys may know by now how much I adore animals, especially dogs. Nancy made cupcakes for Abby’s shower that actually looked like paw prints which immediately grabbed my attention as I had just thrown Grizz-Lee his own birthday party. The rest is history.
But besides our love for our fur-babies, Nancy and I have similar tastes in desserts. We both love to share our infatuation of chocolate, cakes and ice cream-making; she’ll even teach you how to make ice cream without the use of a machine! So hop on over to meet Nancy and see her beautiful blog. I’m sure you’ll find plenty of desserts you’ll love.
As for today, I have these mini tarts or as I’d like to call them – tartlets because it sounds more cute, don’t ya think?
The base is of my own buttermilk pie crust recipe; so simple and my best yet. It’s topped with chocolate chips and a thin layer of cheesecake. Garnished with a chocolate-caramel drizzle, toasted chopped pecans and even more chocolate. In case you may not you may not have small tartlet pans, no need to fret; place and press a small 2 ½ to 2 ¾ inch round pie crust in a cupcake well and fill accordingly. This cheesecake does not rise upon baking so filling close to the edge of the pie crust is certainly fine.
To view the full recipe see Nancy’s page here.
As always, ENJOY!