Chocolate Miniature Tarts

These Chocolate Miniature Tarts are the perfect bite-sized dessert for parties, potlucks, or a sweet afternoon treat. The recipe features a tender, shortbread-like crust made from flour and margarine that holds a luscious, dense chocolate filling. The filling is studded with chopped pecans and dried coconut, adding delightful texture and nutty depth to the rich cocoa flavor. They are easy to assemble in mini muffin tins and bake up golden and firm. Whether served plain or topped with a dollop of whipped cream, these tarts offer an indulgent, homemade feel that guests will love. They store well, making them a reliable choice for entertaining or enjoying over several days.

Cooking Method: Baking

Cuisine: American

Courses: Desserts

Difficulty: Intermediate

Servings: 50

Calories: 1650.8

Dietary: Vegetarian

Description

These Chocolate Miniature Tarts are the perfect bite-sized dessert for parties, potlucks, or a sweet afternoon treat. The recipe features a tender, shortbread-like crust made from flour and margarine that holds a luscious, dense chocolate filling. The filling is studded with chopped pecans and dried coconut, adding delightful texture and nutty depth to the rich cocoa flavor. They are easy to assemble in mini muffin tins and bake up golden and firm. Whether served plain or topped with a dollop of whipped cream, these tarts offer an indulgent, homemade feel that guests will love. They store well, making them a reliable choice for entertaining or enjoying over several days.

Ingredients

2 1/4 cup All-purpose flour
3/4 cup Margarine
1/3 cup Confectioner's sugar
2/3 cup Semisweet chocolate chips
2 tablespoon Margarine
1/2 cup Sugar
1/2 cup Corn syrup
2 Eggs
1/4 cup Pecans -- chopped
1 cup Dried coconut

Directions

1
Preheat oven to 350 degrees F (175 degrees C).
2
In a large bowl, combine the all-purpose flour, 3/4 cup margarine, and confectioner's sugar. Mix until the dough comes together and is crumbly.
3
Take about 1 teaspoon of the dough and press it evenly against the bottom and sides of ungreased mini muffin cups. Do not let the pastry extend over the top rims.
4
In a double boiler over simmering water, melt the semisweet chocolate chips and 2 tablespoons margarine, stirring until smooth. Remove from heat.
5
Stir the sugar and corn syrup into the melted chocolate mixture until well combined.
6
Beat the eggs into the chocolate mixture one at a time, mixing until smooth and glossy.
7
Spoon 1 to 2 teaspoons of the chocolate filling into each prepared tart shell, filling them only 3/4 full.
8
Sprinkle the chopped pecans and dried coconut evenly over the tops of the tarts.
9
Bake in the preheated oven for 20 to 25 minutes, or until the filling is set and the edges are golden.
10
Allow the tarts to cool in the pan for a few minutes.
11
Carefully remove the tarts from the muffin cups using the tip of a knife.
12
Transfer to a wire rack and cool completely before serving. Top with sweetened whipped cream if desired.

Nutrition Facts

Servings 50

Amount Per Serving
Calories 1650.8kcal

% Daily Value *
Total Fat 81.2g125%
Saturated Fat 35.8g179%
Cholesterol 96.8mg33%
Sodium 606.8mg26%
Total Carbohydrate 210.5g71%
Dietary Fiber 10.9g44%
Sugars 86.3g
Protein 22.3g45%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: chocolate, tarts, miniature, dessert, pecans, coconut, baking, chips, crust, filling, party, snack, indulgent, easy, homemade, traybake, muffin tin

Read it online: https://www.chefs-mate.com/recipe/chocolate-miniature-tarts/