Mini Chocolate Coconut Pecan Tarts
Delicious mini tarts with a rich chocolate filling, crunchy pecans, and sweet coconut, perfect for any occasion.
Ingredients
For the tart shells
- 1 1/2 cups all-purpose flour Acts as the base for your tart shells.
- 1/2 cup unsalted butter, cold and cubed Creates a flaky crust.
- 1/4 cup granulated sugar Adds sweetness.
- 1/4 teaspoon salt Balances the sweetness.
For the filling
- 3/4 cup semi-sweet chocolate chips The star ingredient for the filling.
- 1/2 cup heavy cream Makes the chocolate filling creamy.
For the toppings
- 1/4 cup pecans, chopped Adds crunch and nutty flavor.
- 1/4 cup shredded coconut Provides a tropical touch.
- 1 teaspoon vanilla extract Enhances overall flavor.
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 it resembles coarse crumbs.
- Press the crumbly dough into the mini muffin tin, shaping them into tart shells.
- Bake for 10-12 minutes until golden brown. Allow the tart shells to cool completely.
Filling the tarts
- Heat the heavy cream over medium heat until it begins to simmer.
- Pour the hot cream over the chocolate chips and stir until smooth.
- Spoon the chocolate mixture into the cooled tart shells.
Topping and Setting
- Top each tart with chopped pecans and shredded coconut.
- Chill the tarts in the refrigerator for at least 1 hour to set.
Notes
Ensure butter is cold for flaky crust. Allow tarts to cool before filling. Variations can include using dark chocolate or different nuts.