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Mini chocolate coconut pecan tarts on a plate, garnished with coconut flakes

Mini Chocolate Coconut Pecan Tarts

These Mini Chocolate Coconut Pecan Tarts are a quick and delicious dessert made with a creamy chocolate filling nestled in a crunchy pecan crust, topped with coconut.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 12 tarts
Course: Dessert
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Tarts Crust
  • 1 cup pecans, finely chopped
  • 1/4 cup granulated sugar
  • 1/4 cup unsalted butter, melted
  • 1 pinch salt
Chocolate Filling
  • 1 cup semi-sweet chocolate chips
  • 1/2 cup sweetened condensed milk
  • 1 teaspoon vanilla extract
Topping
  • 1/2 cup shredded sweetened coconut
  • 1/4 cup chopped pecans (for garnish)

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. In a mixing bowl, combine finely chopped pecans, sugar, melted butter, and a pinch of salt. Mix until well blended.
  3. Lightly grease a muffin tin with 12 spots. Press the pecan mixture into the bottom and up the sides of each muffin cup to form tart shells.
  4. Bake the crusts in the oven for about 10-15 minutes until golden brown.
Filling
  1. While the crusts cool, melt the chocolate chips, sweetened condensed milk, and vanilla extract in a saucepan over low heat. Stir until creamy and smooth.
  2. Pour the chocolate filling into the cooled pecan crusts. Let them chill for at least 15 minutes, or until they set slightly.
Topping and Serving
  1. Once set, sprinkle shredded coconut on top of each tart, followed by a few chopped pecans.
  2. Place the tarts in the fridge for about 30 minutes to let everything meld together. Serve straight from the tin or on a platter.

Notes

These tarts can be made ahead and stored in the fridge for a couple of days. They taste even better after resting! Feel free to swap pecans with walnuts or almonds for a different twist. You can use pre-made tart shells if you're short on time.