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
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