Mini Chocolate Coconut Pecan Tarts
Delightful bite-sized tarts filled with creamy chocolate, topped with sweet coconut and crunchy pecans. Perfect for any occasion!
Ingredients
For the tart shells
- 1.5 cups all-purpose flour The canvas for your tart shells.
- 0.5 cups unsalted butter, cold and cubed Essential for that rich, flaky texture.
- 0.25 cups granulated sugar To enhance the sweetness in every bite.
- 0.25 teaspoon salt Just enough to balance the sweetness.
For the filling and toppings
- 0.75 cups semi-sweet chocolate chips Decadent and delightfully melty.
- 0.5 cups heavy cream Adds a silky richness to the filling.
- 0.25 cups chopped pecans Nutty perfection that adds crunch.
- 0.25 cups shredded coconut Sweet and chewy, brings a tropical twist.
- 1 teaspoon vanilla extract A dash of flavor that ties it all together.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a 12-cup mini muffin tin.
- In a mixing bowl, combine the flour, sugar, and salt. Add the cold butter cubes and mix until the texture resembles coarse crumbs.
- Press the crumbly dough into the mini muffin tin, shaping them into little tart shells. Bake for 10-12 minutes until golden brown. Let the tart shells cool completely.
Filling
- While the tart shells cool, heat the heavy cream over medium heat until it just begins to simmer.
- Pour it over the chocolate chips in a separate bowl and stir until the chocolate is completely melted and smooth.
- Spoon the velvety chocolate mixture into the baked tart shells, filling them to the brim.
Topping & Chilling
- Top each tart with chopped pecans and shredded coconut.
- Chill the tarts in the refrigerator for at least 1 hour to set before serving.
Notes
For a healthier approach, consider using sugar substitutes or dairy-free alternatives. These tarts freeze beautifully, wrapped tightly for up to a month.