By Karyl Leavings. Updated November 22, 2025.
These Chocolate Pecan Tartlets are everything you adore about classic chocolate–pecan pie – shiny tops, fudgy centers, toasty nuts shrunk into adorable two-bite tart shells. They’re rich, elegant, easy to batch-bake, and perfect for gifting, parties, or holidays.
Table of Contents
Chocolate Pecan Tartlets
- Total Time: 40
- Yield: 18 mini tartlets 1x
- Diet: Vegetarian
Description
Mini Chocolate Pecan Tartlets with a fudgy chocolate-pecan filling baked in crisp, buttery shells. Perfect for holidays, dessert boards, and bite-size treats.
Ingredients
Pie dough for 18–24 mini tartlets (about 1 sheet refrigerated pie crust or 250 g homemade shortcrust)
1 cup (120 g) pecans, toasted and chopped
3 oz (85 g) semi-sweet chocolate, chopped
4 tbsp (56 g) unsalted butter
3/4 cup (150 g) packed light or dark brown sugar
1/2 cup (120 ml) maple syrup or light corn syrup
2 large eggs, at room temperature
1 tsp vanilla extract
1/4 tsp fine sea salt
Instructions
1. Preheat oven to 350°F (175°C). Grease or line a mini muffin tin or mini tart pans.
2. Roll out pie dough to about 1/8 inch (3 mm) thick. Cut circles and gently fit them into the wells, pressing into the bottom and sides. Dock the bottoms with a fork.
3. Par-bake the tart shells for 8–10 minutes, until lightly set and just starting to turn pale golden at the edges.
4. Meanwhile, melt the chopped chocolate and butter together in a heatproof bowl set over barely simmering water, or in the microwave in short bursts, stirring until smooth.
5. Whisk the brown sugar into the warm chocolate mixture until glossy and fully combined.
6. Whisk in the eggs one at a time, then whisk in the maple syrup or corn syrup, vanilla, and salt until smooth.
7. Fold in the toasted, chopped pecans.
8. Divide the filling among the par-baked shells, filling almost to the top but leaving a small 1/8 inch (3 mm) rim.
9. Bake for 16–20 minutes, until the tops are shiny and slightly puffed and the centers jiggle softly but are no longer liquid.
10. Cool the tartlets in the pan for about 10 minutes, then carefully transfer them to a wire rack to cool completely before serving.
Notes
For a nut-free version, replace pecans with sunflower seeds, pumpkin seeds, or extra chocolate chips.
To make ahead, bake the tartlets, cool completely, then refrigerate for up to 4–5 days or freeze for up to 2 months in an airtight container.
For the cleanest edges and a fudgy texture, chill the tartlets for 30 minutes before serving, then bring to room temperature if desired.
For a gluten-free option, use your favorite gluten-free tart shell or shortcrust in place of regular pie dough.
For a dairy-free version, use dairy-free chocolate and a plant-based butter formulated for baking.
- Prep Time: 20
- Cook Time: 20
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 tartlet
- Calories: 185
- Sugar: 15
- Sodium: 80
- Fat: 10
- Saturated Fat: 4
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 22
- Fiber: 1
- Protein: 2
- Cholesterol: 35
About This Recipe
These tartlets take the nostalgic flavors of pecan pie and elevate them with melted semi-sweet chocolate for a luscious, glossy filling that sets into a soft, almost brownie-like bite. Because they’re baked in mini tart pans or a mini muffin tin, they cook faster, look charming on a dessert platter, and serve beautifully without slicing.
Why It Works
- Melted chocolate enriches the filling for deeper flavor and better structure.
- Par-baked tart shells stay crisp, even with a gooey custard filling.
- The small size ensures even baking and consistent portioning.
When to Make It
- Holiday tables
- Bake sales
- Dessert charcuterie boards
- Party favors
- Anytime you want a fast, crowd-pleasing sweet
Why You’ll Love It
- Mini size = maximum charm
- Fudgy chocolate center with caramel-like pecan chew
- Quick bake time compared to full pies
- Make-ahead friendly – freezes beautifully
- Easy to customize for allergies or flavor twists
Key Ingredients & Notes
Pie Crust / Tartlet Dough
Use store-bought refrigerated pie dough for weeknight ease or a homemade all-butter tart crust for bakery-level crispness. A dough with higher butter content results in flakier, golden shells.
Pecans (120 g / 1 cup)
Toasted pecans give deeper flavor and better crunch. Roughly chop them for even distribution. For nut-free diets, sunflower seeds or extra chocolate chips work well.
Semi-Sweet Chocolate (85 g / 3 oz)
Melted chocolate forms the base of the filling, adding structure and richness. A 60–70% bar melts most smoothly. Chocolate chips work but may produce a slightly thicker batter.
Butter (56 g / 4 tbsp)
Melted with the chocolate to create a glossy base. Plant butter works well for dairy-free versions; choose one labeled “baking sticks” for best texture.
Brown Sugar (150 g / ¾ cup)
Adds caramel notes and moisture. Light or dark brown sugar both work—dark gives stronger molasses depth.
Maple Syrup or Corn Syrup (120 ml / ½ cup)
Corn syrup produces the classic pecan pie texture, while maple syrup adds warm, woody sweetness. Honey can work in a pinch but creates a slightly thicker filling.
Eggs (2 large)
Give the filling its custard structure. Room-temperature eggs whisk more smoothly into the chocolate mixture.
Vanilla (1 tsp)
Enhances the chocolate and pecan flavors.
Salt (¼ tsp)
Balances sweetness and sharpens flavors. Use flaky salt on top for bonus sparkle and contrast.
How to Make Chocolate Pecan Tartlets
1. Prepare the Tartlet Shells
- Preheat oven to 350°F (175°C).
- Roll out pie dough to about ⅛ inch (3 mm) thickness.
- Cut circles large enough to fit your mini tart pans or mini muffin tin wells.
- Press gently into each cavity, trimming excess.
- Dock the bottoms with a fork to prevent bubbling.
- Par-bake for 8–10 minutes, until pale golden but still soft.
- Visual cue: edges lightly set, no browning yet.
2. Make the Chocolate Filling
- In a heatproof bowl, melt chocolate and butter together over a simmering pot or in the microwave in 20-second bursts.
- Once smooth, whisk in brown sugar until glossy.
- Add eggs, whisking quickly to prevent scrambling.
- Stir in maple syrup/corn syrup, vanilla, and salt.
- Fold in pecans.
3. Fill and Bake
- Spoon filling evenly into each tartlet shell, filling nearly to the top.
- Bake at 350°F (175°C) for 16–20 minutes.
- Visual cue: tops appear shiny and slightly puffed; centers jiggle softly but are not liquid.
- Cool in the pan for 10 minutes, then transfer to a rack to finish cooling.
Pro Tips for Success
- Toast the pecans first – 350°F for 6–8 minutes until fragrant.
- Let the chocolate cool slightly before adding the eggs to avoid curdling.
- Use parchment strips under tart pans to lift them out easily.
- Don’t overfill – leave ⅛ inch headspace to prevent overflow.
- Underbake slightly for a gooey center; they firm as they cool.
- Chill before serving for the cleanest edges.
- Freeze the shells ahead for ultra-fast assembly on busy days.
Variations & Substitutions
Flavor Twists
- Mocha: Add 1 tsp instant espresso to the chocolate mixture.
- Orange: Fold in 1 tsp orange zest.
- Salted Caramel: Drizzle ½ tsp caramel sauce into each shell before filling.
- Double Chocolate: Add ¼ cup (45 g) mini chocolate chips.
Dietary Adjustments
- Gluten-Free: Use a gluten-free shortcrust or almond flour tart shell.
- Dairy-Free: Swap butter for plant butter and ensure chocolate is dairy-free.
- Nut-Free: Use toasted sunflower seeds or pumpkin seeds.
Serving & Storage
Refrigeration
Store in an airtight container for 4–5 days. They stay fudgy and soft.
Freezing
Freeze on a sheet tray until solid, then transfer to a freezer bag for up to 2 months. Thaw overnight in the fridge.
Reheating
Warm at 300°F (150°C) for 6–8 minutes for a fresh-baked aroma.
Shelf Life
Best flavor within 48 hours, but safe up to 5 days refrigerated.
for more you can see Mini chocolate
FAQs
How do I keep the tart shells from becoming soggy?
Par-baking is essential. The short bake sets the crust so it resists moisture from the custard filling. Avoid overfilling, and cool the tartlets completely before storing.
Can I make these ahead of time?
Yes! You can prepare the tart shells up to 3 days ahead or freeze them for 1–2 months. The filling can be mixed 24 hours ahead-just refrigerate and bring to room temperature before using.
Do I need mini tart pans?
No. A mini muffin tin works wonderfully and creates slightly deeper, chewier tartlets. Grease lightly or use liners for effortless release.
Can I use dark chocolate instead of semi-sweet?
Absolutely. Dark chocolate makes the filling richer and less sweet. If using 70% or higher, you may want to add 1 tablespoon extra brown sugar to balance bitterness.
Why did my filling overflow?
Overflow happens when the shells are overfilled or the oven temperature runs high. Leave a small margin and use an oven thermometer for accuracy.
🌐 External Links
Dive deeper into pie crust science tips with King Arthur Baking.
Learn about pecan health benefits from Healthline.
Master smooth chocolate melting with this guide from BBC Good Food.
Conclusion
These Chocolate Pecan Tartlets bring together buttery crisp shells, fudgy chocolate filling, and toasty pecans in one irresistible bite. They’re festive, elegant, and endlessly adaptable-perfect for your holiday dessert table or any occasion that needs a touch of chocolate magic.
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