CHOCOLATE PECAN TARTS / WHITNEY / CC BY 2.0
Thanksgiving and Christmas are just around the corner and these chocolate pecan tarts are the perfect dessert to make during this time of year! I love the look of mini-desserts that don’t require cutting like a cake and are more of a grab and go type of dessert. I will assure you on this one, these pecan tarts will be a favorite dessert anywhere you take them. The crumbly crust and gooey soft inside – there really is nothing like them!
Aside from preparing my holiday baking, I have piled myself up with a ton of housework. My apologies for not posting on this blog for a while now! To cut down on some chores, I decided to do some home renovations that would make my life a little easier. After a long summer of trying to keep my grass green, I finally decided to rip it out and settle for artificial grass from Grono Lawns. Real grass feels amazing, but I just couldn’t do the up-keep any longer. If any chance you are considering installing artificial grass, make sure to ask the artificial grass company if they will do the installation first. We attempted to do it ourselves at first and made a huge mess – get it done professionally to save money and time in the long run!
Now back to these delicious pecan tarts! These make WONDERFUL gifts and can easily be wrapped up and tied with a ribbon. It looks like an amazing customized and hand-made gift that really doesn’t cost that much to make. Hope you enjoy and happy holidays!
Mini Chocolate Pecan Tarts
- 2 Cups of unsalted butter
- 5 Cups all-purpose white flour
- 1 Cup of water
- ½ Cup of sugar
- 1 Tbsp all-purpose white flour
- 4 Large eggs
- 1 Cup of corn syrup
- 1 Tbsp unsalted butter
- 2/3 Cup chopped pecans (or you can use walnuts)
- 2/3 Chocolate chips (or chopped dark chocolate)
- 1.5 Cups pecan halves
Instructions:
- 1. Prepare tart pans by greasing with PAM spray or greasing with butter and flour. In a mixing bowl, combine butter and flour, gradually sprinkling in water and mixing together until dough forms.
- 2. On a floured surface roll out the dough to a 1/8” inch thickness. Cut 6-inch circles and fit into the prepared tart pans, cutting off the extra on the sides. If you have individual tart pans/cups, place them all on a baking sheet now. Preheat your oven to 325 F.
- In a large mixing bowl, sift together flour and sugar. Mix in eggs, corn syrup, and butter until well combined. Mix in the chopped pecans and chocolate chips.
- Using a soup ladle, evenly divide the mixture between the tart pans. Place pecan halves at the top of the tartlets and bake for 25 minutes or until the edges of the tarts are golden. Transfer to a wire rack and allow to cool overnight.