Ingredients
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2 ¼ cups all-purpose flour
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¾ cup unsalted butter, softened
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⅓ cup powdered sugar
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⅔ cup semisweet chocolate chips
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2 tablespoons unsalted butter
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½ cup dark corn syrup
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½ cup white sugar
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2 eggs
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1 cup flaked coconut
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¼ cup chopped pecans
Directions
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Preheat the oven to 350 degrees F (175 degrees C).
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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.
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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.
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Fill each tart shell 3/4 full with chocolate filling, about 1 teaspoon. Sprinkle coconut and pecans on top.
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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.
Cook's Note:
Do not use self-rising flour in this recipe.
Nutrition Facts (per serving)
97 | Calories |
5g | Fat |
12g | Carbs |
1g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 48 | |
Calories 97 | |
% Daily Value * | |
Total Fat 5g | 7% |
Saturated Fat 3g | 16% |
Cholesterol 17mg | 6% |
Sodium 13mg | 1% |
Total Carbohydrate 12g | 5% |
Dietary Fiber 1g | 2% |
Total Sugars 6g | |
Protein 1g | 2% |
Calcium 5mg | 0% |
Iron 0mg | 2% |
Potassium 28mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.