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