Shortbread Tarts with Chocolate Filling
Recipe by girl's best friend from allrecipes.com
Dessert 55 Mins.
Ingredients
48
48 servings
- •2 ¼ cups all-purpose flour
- •¾ cup unsalted butter, softened
- •⅓ cup powdered sugar
- •⅔ cup semisweet chocolate chips
- •2 tablespoons unsalted butter
- •½ cup dark corn syrup
- •½ cup white sugar
- •2 eggs
- •1 cup flaked coconut
- •¼ cup chopped pecans
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- 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.
- 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.
- Fill each tart shell 3/4 full with chocolate filling, about 1 teaspoon. Sprinkle coconut and pecans on top.
- 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.
Nutritional Facts
Per 48 servings
- Calories: 97
- Carbohydrate: 12g
- Fat: 5g
- Fiber: 1g
- Protein: 1g
- Sugar: 6g
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