Shortbread Tarts with Chocolate Filling

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

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.
Shortbread Tarts with Chocolate Filling

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

Categories

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