Shortbread Tarts with Chocolate Filling

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.

• Preparation Time: 30 mins
• Cooking Time: 25 mins
• Total Time: 55 mins
• Calories: 97 Calories

Ingredients

• 2 eggs
• ½ cup white sugar
• ¾ cup unsalted butter, softened
• 2 ¼ cups all-purpose flour
• ¼ cup chopped pecans
• 1 cup flaked coconut
• ⅔ cup semisweet chocolate chips
• ½ cup dark corn syrup
• 2 tablespoons unsalted butter
• ⅓ cup powdered sugar

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C).

Step 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.

Step 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.

Step 4

Fill each tart shell 3/4 full with chocolate filling, about 1 teaspoon. Sprinkle coconut and pecans on top.

Step 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.