Recipe By girl's best friend
Published Jun 19th
Prep 30m Cook 25m Additional - Ready In 55m
Servings 48 mini shortbread tarts Calories 97.3

I hope you like chocolate, because these tarts sure have some! Top with whipped topping. You can also add a slice of strawberry to each tart, but it’s not necessary.

Recipe Ingredients

  • 2 ¼ cups all-purpose flour
  • ¾ cup unsalted butter, softened
  • ⅓ cup powdered sugar
  • ⅓ cup semisweet chocolate chips
  • 2 tablespoons unsalted butter
  • ½ cup dark corn syrup
  • ½ cup white sugar
  • 2 eggs
  • 1 cup flaked coconut
  • ¼ cup chopped pecans

Cooking Directions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Mix flour, 3/4 cup butter, and powdered sugar together to form pastry. Press about 1 teaspoon of pastry firmly against the bottoms and sides of 48 ungreased mini muffin cups. Do not extend pastry over the rims. Refrigerate while making the filling.
  3. 3 Heat chocolate chips and 2 tablespoons butter in a 1-quart saucepan over low heat until melted. Remove from heat; stir in corn syrup and white sugar. Beat in eggs until filling is smooth.
  4. 4 Fill each tart shell 3/4 full with chocolate filling, about 1 teaspoon. Sprinkle coconut and pecans on top.
  5. 5 Bake in the preheated oven until filling is mostly set and pastry is golden, 20 to 25 minutes. Lift out tarts with the tip of a knife; cool on a wire rack.

Nutrition Facts

  • Calories 97.3
  • Carbohydrate 12.4 g
  • Cholesterol 16.6 mg
  • Fat 5.2 g
  • Fiber 0.5 g
  • Protein 1.1 g
  • Saturated Fat 3.1 g
  • Sodium 13.4 mg
  • Sugar 5.7 g

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Chef's Notes

Do not use self-rising flour in this recipe.
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