This delectable dessert recipe offers a mouthwatering blend of buttery shortbread tart and a filling of rich, creamy chocolate. Perfect for any occasion, these tarts are guaranteed to satisfy both your sweet tooth and your craving for something a little decadent.
While most of the ingredients in this recipe are pantry staples, there are a few you may need to look out for. Semisweet chocolate chips are used to create the rich and creamy filling. Dark corn syrup, which adds both sweetness and a smooth texture to the filling, may not be a common ingredient in all homes but can be easily found in the baking aisle of most supermarkets. Pecans and coconut add a lovely contrasting crunch to the softness of the tart.
Ingredients for Shortbread Tarts with Chocolate Filling
All purpose flour: This is the base of the shortbread tart. You can also substitute with gluten-free flour if required.
Unsalted butter: Butter adds flavour and a flaky texture to the tart shell. It's also used in the chocolate filling for extra richness.
Powdered sugar: This helps to sweeten the dough and also contributes to the tender texture of the shortbread.
Semisweet chocolate chips: These are melted down to create the rich chocolate filling.
Dark corn syrup: Adds sweetness and smooth texture to the filling.
White sugar: Used to sweeten the chocolate filling.
Eggs: These are used in the filling to create a stable and creamy texture.
Coconut: Shredded coconut is sprinkled on top of the tarts for a bit of tropical flavor and added texture.
Pecans: These add a crunchy texture and nutty flavor to the tarts.
One reader, Arther Barrera says:
These shortbread tarts with chocolate filling are a delightful treat! The buttery crust pairs perfectly with the rich chocolate filling, creating a heavenly combination. The addition of coconut and pecans adds a delightful crunch. These tarts are a must-try for any chocolate lover!
Techniques Required for Making Shortbread Tarts with Chocolate Filling
How to make the shortbread pastry: Mix the flour, ¾ cup of butter, and powdered sugar together until a dough forms. Then press about 1 teaspoon of pastry into the bottoms and sides of 48 ungreased mini muffin cups, and refrigerate while making the filling.
How to make the chocolate filling: Melt the chocolate chips and 2 tablespoons of butter in a saucepan over low heat. Remove from heat and stir in the corn syrup and white sugar. Beat in the eggs until the filling is smooth.
How to fill the tart shells: Fill each tart shell ¾ full with the chocolate filling, about 1 teaspoon per tart.
How to bake the tarts: Bake the tarts in a preheated oven at 350 degrees F for 20 to 25 minutes, or until the filling is mostly set and the pastry is golden.
How to cool the tarts: Lift out the tarts with the tip of a knife and cool them on a wire rack.
How To Make Shortbread Tarts with Chocolate Filling
Shortbread tarts are cute bite-sized desserts filled with a luscious chocolate filling, and topped with crunchy pecans and rich flaked coconut!
Serves:
Ingredients
- 2¼cupsall purpose flour
- ¾cupunsalted butter,softened
- ⅓cuppowdered sugar
- ⅔cupsemisweet chocolate chips
- 2tbspunsalted butter
- ½cupdark corn syrup
- ½cupwhite sugar
- 2eggs
- 1cupcoconut,flaked
- ¼cuppecans,chopped
Instructions
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Preheat the oven to 350 degrees F.
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Mix the flour, ¾ cup butter, and powdered sugar together to form pastry.
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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.
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Heat the chocolate chips and 2 tablespoons of 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.
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Fill each tart shell ¾ full with chocolate filling, about 1 teaspoon. Sprinkle coconut and pecans on top.
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Bake in the preheated oven for 20 to 25 minutes until filling is mostly set and pastry is golden.
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Lift out tarts with the tip of a knife; cool on a wire rack.
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Serve and enjoy!
Nutrition
- Calories: 95.64kcal
- Fat: 5.23g
- Saturated Fat: 3.14g
- Trans Fat: 0.14g
- Monounsaturated Fat: 1.41g
- Polyunsaturated Fat: 0.33g
- Carbohydrates: 11.91g
- Fiber: 0.50g
- Sugar: 7.00g
- Protein: 1.07g
- Cholesterol: 15.56mg
- Sodium: 9.05mg
- Calcium: 4.88mg
- Potassium: 28.11mg
- Iron: 0.45mg
- Vitamin A: 31.19µg
- Vitamin C: 0.06mg
Essential Technique Tip for Perfect Shortbread Tarts
When pressing the pastry into the mini muffin cups, try using the back of a small spoon or a tart tamper if you have one. This will help create a more uniform and neat tart shell. Also, chilling the tart shells before filling them helps to prevent the pastry from shrinking during baking.
Time-Saving Tips for Making Shortbread Tarts
Prep ahead: Prepare the shortbread pastry and chocolate filling the day before and refrigerate them separately. This will save time on the day of baking.
Use store-bought pastry: If you're short on time, consider using pre-made tart shells instead of making the pastry from scratch.
Organize ingredients: Before you start, gather all the ingredients and equipment needed for the recipe. This will streamline the cooking process.
Bake in batches: If your mini muffin pan can't accommodate all the tarts at once, bake them in batches to save time and ensure even cooking.
Multi-task: While the tarts are baking, use that time to clean up the kitchen or prepare other dishes to maximize efficiency.
Invest in mini tart pans: Using mini tart pans instead of a mini muffin pan can save time on shaping the pastry and make the process more efficient.
Use a food processor: Utilize a food processor to quickly mix the shortbread pastry, saving time and effort compared to mixing by hand.
Pre-measure ingredients: Pre-measure all the ingredients before starting the recipe to streamline the cooking process and reduce the chances of errors.
Opt for a simpler topping: If pressed for time, consider using a simpler topping like chopped nuts or a dusting of cocoa powder instead of coconut and pecans.
Substitute Ingredients For Shortbread Tarts with Chocolate Filling Recipe
all purpose flour - Substitute with gluten-free all purpose flour: This substitution is suitable for those with gluten sensitivities or allergies. It will provide a similar texture and structure to the shortbread tarts.
unsalted butter - Substitute with coconut oil: Coconut oil can be used as a dairy-free alternative to butter, and it adds a subtle coconut flavor to the shortbread tarts.
powdered sugar - Substitute with granulated sugar: Granulated sugar can be used as a substitute for powdered sugar in the shortbread crust, although the texture may be slightly different.
semisweet chocolate chips - Substitute with dark chocolate chips: Dark chocolate chips can be used as a substitute for semisweet chocolate chips, providing a richer and slightly less sweet flavor to the chocolate filling.
dark corn syrup - Substitute with maple syrup: Maple syrup can be used as a natural alternative to dark corn syrup, adding a hint of maple flavor to the chocolate filling.
white sugar - Substitute with coconut sugar: Coconut sugar can be used as a less refined alternative to white sugar, adding a subtle caramel-like flavor to the chocolate filling.
eggs - Substitute with applesauce: Applesauce can be used as a vegan-friendly alternative to eggs, providing moisture and binding properties to the chocolate filling.
coconut - Substitute with chopped almonds: Chopped almonds can be used as a substitute for coconut, adding a nutty crunch to the shortbread tarts.
pecans - Substitute with walnuts: Walnuts can be used as a substitute for pecans, providing a similar nutty flavor and texture to the shortbread tarts.
Presentation Ideas for Shortbread Tarts with Chocolate Filling
Elevate the plating: Present the shortbread tarts on a sleek, white plate to allow the golden pastry and chocolate filling to stand out. Use minimalistic plating techniques to create a visually appealing presentation.
Garnish with edible flowers: Add a touch of elegance by garnishing the tarts with delicate, edible flowers such as pansies or violets. This will add a pop of color and a subtle floral aroma to the dish.
Incorporate a chocolate drizzle: Create an artistic chocolate drizzle on the plate using a fine-tip piping bag. This will add a professional touch and enhance the overall visual appeal of the dessert.
Utilize negative space: Embrace the concept of negative space on the plate to highlight the tarts. Allow the simplicity of the presentation to draw attention to the exquisite flavors and textures of the dessert.
Add a dusting of powdered sugar: Lightly dust the plate with powdered sugar using a fine mesh sieve to create a delicate and refined finishing touch. This will add a touch of elegance and sophistication to the presentation.
Essential Tools for Making Shortbread Tarts
- Food processor: A food processor is a versatile kitchen appliance that can be used for various tasks such as chopping, slicing, shredding, and pureeing ingredients.
- Mixing bowl: A mixing bowl is essential for combining ingredients and mixing the pastry for the shortbread tarts.
- Mini muffin cups: These small cups are used to shape and bake the shortbread tarts.
- 1-quart saucepan: A small saucepan is used to melt the chocolate chips and butter for the filling.
- Wire rack: A wire rack is used for cooling the baked tarts after they are removed from the muffin cups.
Storing and Freezing Shortbread Tarts with Chocolate Filling
- Let the shortbread tarts cool completely on a wire rack before storing or freezing.
- To store, place the cooled tarts in an airtight container, separating each layer with wax paper or parchment paper to prevent sticking.
- Store the container in a cool, dry place away from direct sunlight for up to 5 days.
- For longer storage, you can freeze the shortbread tarts:
- Arrange the cooled tarts on a baking sheet lined with parchment paper, making sure they aren't touching each other.
- Place the baking sheet in the freezer for about 2 hours, or until the tarts are frozen solid.
- Transfer the frozen tarts to a freezer-safe container or resealable plastic bag, separating each layer with wax paper or parchment paper.
- Label the container or bag with the date and contents.
- Freeze for up to 3 months.
- To thaw frozen shortbread tarts, remove them from the freezer and let them sit at room temperature for about 30 minutes, or until they reach the desired temperature.
- If you prefer, you can also reheat the thawed tarts in a preheated oven at 325°F (165°C) for 5-7 minutes, or until warmed through.
- Avoid refreezing previously frozen and thawed shortbread tarts, as this may affect their texture and quality.
How To Reheat Leftover Shortbread Tarts
To reheat leftover shortbread tarts with chocolate filling, preheat your oven to 350°F (175°C). Place the tarts on a baking sheet lined with parchment paper and bake for 5-7 minutes, or until the filling is warm and the pastry is crisp. This method ensures that the tarts retain their original texture and flavor.
For a quicker option, you can use a microwave to reheat the shortbread tarts. Place one or two tarts on a microwave-safe plate and heat them in 10-second intervals until the filling is warm and the pastry is slightly softened. Be careful not to overheat the tarts, as the chocolate filling may become too hot and lose its texture.
If you prefer a softer pastry, you can wrap the shortbread tarts in aluminum foil and reheat them in the oven at 300°F (150°C) for 8-10 minutes. This method will help to retain the moisture in the pastry, resulting in a softer texture.
For a crispy pastry and a gooey chocolate filling, you can use an air fryer to reheat the tarts. Preheat the air fryer to 350°F (175°C) and place the tarts in the basket. Cook for 2-3 minutes, or until the filling is warm and the pastry is crisp.
If you have a toaster oven, you can use it to reheat the shortbread tarts. Preheat the toaster oven to 350°F (175°C) and place the tarts on the wire rack. Heat for 3-5 minutes, or until the filling is warm and the pastry is crisp. This method is perfect for reheating small batches of tarts.
Random Fact About Shortbread Tarts with Chocolate Filling
The shortbread tarts with chocolate filling recipe is a delightful treat that combines the buttery richness of shortbread with the indulgence of chocolate. These mini tarts are perfect for serving at parties or as a sweet snack. They offer a delightful combination of textures, with the crispness of the pastry, the smoothness of the chocolate filling, and the crunch of coconut and pecans. These tarts are a versatile dessert that can be enjoyed on various occasions. They are also a great option for those who enjoy a balance of sweet and nutty flavors in their desserts.
Is Making Shortbread Tarts at Home Cost-Effective?
The cost-effectiveness of this shortbread tarts with chocolate filling recipe largely depends on the availability and cost of ingredients. While the use of common pantry items like flour, sugar, and butter may make it budget-friendly, the inclusion of chocolate chips, coconut, and pecans could elevate the overall cost. Considering the yield and the satisfaction it brings, the recipe rates a solid 8. The approximate cost for a household of 4 people may range from $15 to $20, making it a reasonable indulgence for a special occasion or a delightful treat for the family.
Are Shortbread Tarts with Chocolate Filling Healthy or Unhealthy?
This recipe for shortbread tarts with chocolate filling is not particularly healthy. Here's why:
- The recipe is high in fat, particularly saturated fat from the butter and coconut
- It contains a significant amount of sugar from the powdered sugar, semisweet chocolate chips, dark corn syrup, and white sugar
- The recipe is low in fiber and nutrients, as it primarily consists of refined flour and sugary ingredients
- The tarts are small in size, making it easy to overconsume them and lead to excess calorie intake
To make this recipe healthier, consider the following suggestions:
- Replace some of the all-purpose flour with whole wheat flour or almond flour to increase the fiber content and nutritional value
- Reduce the amount of sugar by using less corn syrup and white sugar, or substitute them with natural sweeteners like honey or maple syrup
- Use dark chocolate with a higher percentage of cocoa solids (70% or above) instead of semisweet chocolate chips to reduce sugar content and increase antioxidants
- Replace some of the butter with healthier fat sources like coconut oil or olive oil
- Incorporate more nutrient-dense ingredients like chopped nuts, dried fruits, or even a small amount of pureed vegetables (e.g., sweet potato or beetroot) into the filling to boost the nutritional profile
- Be mindful of portion sizes and enjoy these tarts as an occasional treat rather than a regular snack
Editor's Thoughts on This Delightful Dessert Recipe
The shortbread tarts with chocolate filling recipe is a delightful combination of buttery shortbread and rich chocolate filling. The texture of the shortbread is perfectly crumbly, and the chocolate filling is decadently smooth. The addition of coconut and pecans adds a delightful crunch and nutty flavor. The balance of sweetness is just right, making it a perfect treat for any occasion. The mini size makes them perfect for serving at parties or gatherings. Overall, this recipe is a winner and is sure to impress anyone who tries it.
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Why trust this Shortbread Tarts with Chocolate Filling Recipe:
This recipe offers a delightful combination of shortbread tarts and rich chocolate filling, creating a perfect balance of flavors and textures. The use of unsalted butter and powdered sugar ensures a tender and crumbly pastry, while the addition of coconut and pecans provides a delightful crunch. The careful instructions and precise measurements guarantee a successful outcome, making it a trustworthy choice for any baker.
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