Chocolate-Hazelnut-Pecan Tarts with Browned Butter Pastry:
Prepare as directed, except reduce pecans to 1/4 cup and add 2 ounces chopped dark chocolate with the nuts. Nutrition analysis: 257 calories, 3 g protein, 26 g carb. 15 g total fat (6 g sat. fat), 54 mg cholesterol, 1 g fiber, 5% Vitamin A, 0% Vitamin C, 109 mg sodium, 2% calcium, 8% iron.
To toast hazelnuts, preheat oven to 350°F. Spread nuts in a single layer in a shallow baking pan. Bake for 5 to 10 minutes or until light golden brown, watching carefully and stirring once or twice. Remove the skins from the hazelnuts by placing the warm nuts on a kitchen towel and rubbing the nuts until the skins come loose.
(Hazelnut-Pecan Tarts with Browned Butter Pastry)
247 calories; total fat 16g; saturated fat 6g; polyunsaturated fat 2g; monounsaturated fat 6g; cholesterol 54mg; sodium 108mg; potassium 82mg; carbohydrates 23g; fiber 1g; sugar 10g; protein 3g; trans fatty acid 0g; vitamin a 243IU; vitamin c 0mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 1mg; vitamin b6 0mg; folate 40mcg; vitamin b12 0mcg; calcium 20mg; iron 1mg.