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Mini Chocolate Coconut Pecan Tarts: A Sweet Escape in Every Bite

Are you ready to indulge in a little slice of heaven? These Mini Chocolate Coconut Pecan Tarts may just become your newest obsession, and for good reason! They’re quick to whip up, easy to share, and packed with flavors that will make your taste buds do a happy dance. Whether it’s a cozy night in, a brunch with friends, or an unexpected visitor at the door, this delightful treat is just the answer to elevate every occasion!

Why You’ll Love These Mini Chocolate Coconut Pecan Tarts

Let’s face it—life can get really busy, and sometimes we all crave a bit of sweetness without the fuss. These tarts hit all the right notes. With a rich chocolate filling, toasted coconut, and crunchy pecans nestled in a flaky mini crust, you’ll savor each bite as if you’re dining at a gourmet dessert cafe. Plus, they look oh-so-cute on any dessert platter, instantly upgrading your hosting game. Just imagine setting these out at your next gathering—your friends will be singing your praises like you’re the star baker of the year!

Ingredients

Before we dive into the deliciousness, let’s gather our goodies! Here’s what you’ll need for these lip-smacking tarts:

• For the crust:

  • 1 cup all-purpose flour
  • 1/4 cup powdered sugar
  • 1/2 cup unsalted butter, softened
  • 1/4 teaspoon salt

• For the filling:

  • 1 cup semi-sweet chocolate chips
  • 1/2 cup sweetened shredded coconut
  • 1/2 cup chopped pecans
  • 2 large eggs
  • 1/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking powder

Steps to Make Mini Chocolate Coconut Pecan Tarts

1. Preheat the oven: First things first—set your oven to 350°F (175°C). Trust me, the smell of chocolate baking will be so worth it!

2. Prepare the crust: In a mixing bowl, combine the flour, powdered sugar, butter, and salt. Mix until you achieve a crumbly texture. Kids can help with this one; just be prepared for a bit of flour on the counter!

3. Form the tart shells: Press the mixture into the bottoms and up the sides of a muffin tin. You want to create cute little cups for your filling. Bake in the preheated oven for about 12-15 minutes, or until they’re lightly golden.

4. Make the filling: While those crusts are getting cozy, melt the chocolate chips in a microwave-safe bowl in 30-second intervals, stirring in between. Once melted and smooth, let it cool for a minute. In another bowl, whisk together the eggs, granulated sugar, vanilla, salt, and baking powder. Pour in the chocolate and mix until well combined.

5. Add coconut and pecans: Fold in the shredded coconut and chopped pecans. This is where things get crunchy and delightful!

6. Fill the shells: Remove your crusts from the oven and carefully fill them with the chocolate mixture. Don’t be shy—fill them right up to the top!

7. Bake again: Pop those tarts back in the oven for another 15-18 minutes until the filling is set and a toothpick comes out clean.

8. Cool and serve: Let them cool in the pan for a few minutes before transferring to a wire rack. Then, try to resist devouring them all at once… I dare you!

Cooking Tips to Make Life Easier

• Chill your butter: If your butter is too soft, your crust might spread too much. A few minutes in the fridge will do wonders!
• Use a food processor: If you want to save time and arm strength, pulse the crust ingredients in a food processor. It’s like a mini kitchen miracle—less mess and quicker prep!

A Sweet Memory

These Mini Chocolate Coconut Pecan Tarts became my go-to dessert after a particularly exhausting day when my kids came home with friends. I had a stash of chocolate chips that I needed to use up, and boom! These little delights transformed a hectic evening into a joyful gathering of giggles and happiness. To this day, whenever we bake them, those smiles flood back, and I can’t help but feel nostalgic.

FAQs About Mini Chocolate Coconut Pecan Tarts

Can I use other nuts instead of pecans?
Absolutely! Almonds or walnuts would work beautifully too. Just finely chop them up, and you’re good to go!

How do I store leftovers?
If there are any leftovers (and let’s be honest, that’s a big if!), store them in an airtight container at room temperature for up to three days. But good luck keeping them around that long!

Can I freeze these tarts?
Yes, you can freeze them before baking once filled. Just cover tightly with plastic wrap and store up to 2 months. When you’re ready to bake, you can pop them straight into the oven from the freezer (add a few extra minutes).

Wrap up your baking session with a hot cup of tea or coffee, and relish the subtle feeling of creativity as you indulge in these Mini Chocolate Coconut Pecan Tarts. They’re not just treats; they’re morsels of joy that make busy days just a little brighter.

So grab your apron, and let’s bake something delightful together! For more sweet inspirations and homemade goodness, be sure to check out my other recipes like Classic Chocolate Chip Cookies or Easy Banana Bread and let’s keep that oven alive!

Meta Description: Mini Chocolate Coconut Pecan Tarts are perfect for busy days! Quick, easy, and delicious, these sweet treats will delight your taste buds. Try them today!

A Sweet Escape in Every Bite

Author: Meriem Okh Cooking Method:Baking Cuisine:American Courses:Dessert

Difficulty:BeginnerPrep time: 30 minutesCook time: 30 minutesRest time: 10 minutesTotal time:1 hour 10 minutesServings:12 servingsCalories:250 kcal Best Season:Summer

Description

Indulge in these Mini Chocolate Coconut Pecan Tarts, a delightful treat with a rich chocolate filling, toasted coconut, and crunchy pecans all nestled in a flaky mini crust.

Ingredients

• 1 cup all-purpose flour
• 1/4 cup powdered sugar
• 1/2 cup unsalted butter, softened
• 1/4 teaspoon salt
• 1 cup semi-sweet chocolate chips
• 1/2 cup sweetened shredded coconut
• 1/2 cup chopped pecans
• 2 large eggs
• 1/4 cup granulated sugar
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1/2 teaspoon baking powder

Instructions

1. Set your oven to 350°F (175°C).
2. In a mixing bowl, combine flour, powdered sugar, butter, and salt. Mix until crumbly.
3. Press the mixture into the bottoms and sides of a muffin tin and bake for 12-15 minutes until lightly golden.
4. Melt chocolate chips in microwave in 30-second intervals until smooth.
5. In another bowl, whisk together eggs, sugar, vanilla, salt, and baking powder. Mix in melted chocolate.
6. Fold in the shredded coconut and chopped pecans.
7. Carefully fill crusts with the chocolate mixture.
8. Bake for another 15-18 minutes until filling is set.
9. Let cool for a few minutes before transferring to a wire rack.

Notes

Chill your butter if too soft. Consider using a food processor for quicker prep.

Keywords:Mini Tarts, Chocolate, Coconut, Pecan, Dessert