Mini Chocolate Coconut Pecan Tarts
These delightful mini tarts combine rich chocolate, tropical coconut, and crunchy pecans into a simple yet indulgent dessert, perfect for busy days.
Ingredients
For the Tart Crust
- 1 cup all-purpose flour
- 1/4 cup powdered sugar
- 1/2 cup unsalted butter, softened Life is too short to skimp on butter!
- 1/4 teaspoon salt
For the Filling
- 1 cup chocolate chips semi-sweet or dark, your choice!
- 1/2 cup sweetened shredded coconut
- 1/2 cup chopped pecans
- 2 large eggs
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine the flour, powdered sugar, butter, and salt. Mix until crumbly.
- Press the mixture into mini tart pans evenly across the bottom and up the sides. Poke the bottoms with a fork.
- Bake the crusts for 10–12 minutes until golden.
- Melt the chocolate chips in a microwave-safe bowl, stirring every 30 seconds until smooth.
- In another bowl, mix together the melted chocolate, shredded coconut, chopped pecans, eggs, sugar, and vanilla until well combined.
- Pour the filling into the cooled tart crusts, filling them about 3/4 full.
Baking
- Bake for another 15–20 minutes until the filling is set around the edges but still wobbly in the center.
Serving
- Remove the tarts from the oven and let them cool on a wire rack or counter.
- Serve warm or chilled.
Notes
These tarts can be prepared in advance: make the crusts and filling and bake them just before serving. You can swap pecans for other nuts or add fruit on top before the last baking phase. If the filling puffs up too much, it will settle as it cools.