Butter tarts with a chocolate surprise!

Recipe Summary

prep:
15 mins
cook:
15 mins
additional:
20 mins
total:
50 mins
Servings:
12
Yield:
12 3-inch tarts
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450 degrees F (230 degrees C). Place tart shells on a baking sheet.

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  • Chop 3 ounces of the chocolate into small pieces; sprinkle evenly into the bottom of each tart shell.

  • Whisk brown sugar, corn syrup, egg, butter, vinegar, vanilla, and salt together in a bowl; fill tart shells with sugar mixture 3/4 full.

  • Bake in the preheated oven until filling expands and is bubbly and pastry is lightly golden, about 12 minutes. Remove from the oven to cool.

  • Melt the remaining chocolate in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, about 1 minute (depending on your microwave). Drizzle chocolate over cooled tarts.

Nutrition Facts

279 calories; protein 3.2g 6% DV; carbohydrates 40g 13% DV; fat 13.7g 21% DV; cholesterol 20.9mg 7% DV; sodium 128.8mg 5% DV. Full Nutrition

Reviews (4)

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Most helpful positive review

Rating: 4 stars
01/17/2015
Today is all about butter tarts my husband s favorite treat I decided to try this recipe out because of the chocolate can t go wrong with chocolate! I used homemade shells instead of store-bought frozen shells as I usually have a dozen stashed in the freezer for those quick butter tart baking days. I found the recipe a bit liquidy but decided to forge ahead without any changes to the recipe.(there would be ample opportunity for that next time) After the allotted 12minute cook time they still jiggled to much for my liking. Back to the oven for 3 more minutes. Once cooled time for a drizzle of chocolate. Overall a nice change in a butter tart. I did like the combination of the sweet and the chocolate. A keeper recipe for sure Read More
(6)
5 Ratings
  • 5 star values: 3
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
01/17/2015
Today is all about butter tarts my husband s favorite treat I decided to try this recipe out because of the chocolate can t go wrong with chocolate! I used homemade shells instead of store-bought frozen shells as I usually have a dozen stashed in the freezer for those quick butter tart baking days. I found the recipe a bit liquidy but decided to forge ahead without any changes to the recipe.(there would be ample opportunity for that next time) After the allotted 12minute cook time they still jiggled to much for my liking. Back to the oven for 3 more minutes. Once cooled time for a drizzle of chocolate. Overall a nice change in a butter tart. I did like the combination of the sweet and the chocolate. A keeper recipe for sure Read More
(6)
Rating: 5 stars
01/22/2015
This butter tart is such a great change form the regular butter tart. The chocolate is super rich but in a good way. The combination of the sweet butter tart mixture really compliments the bitterness of the unsweetened chocolate leaving you with an incredibly ooey gooey chocolate surprise! I cooked these at 400 for 15 mins because i already had my oven set to that temp from dinner. This is a great recipe especially for the chocolate lover. Thank you MommaBear for this recipe! Read More
(2)
Rating: 5 stars
01/19/2015
When I was making this recipe I didn't know what to expect. The finished product was gooey chocolatey goodness! It's exactly what the title says: a chocolate butter tart.The bottom half is pure chocolate. Then there is a layer of butter tart filling on top.The only thing I did differently was add a bit of butter to the melted chocolate drizzle so it would be more flexible.This is a yummy recipe but next time I would try adding a few pecans to give it a "Turtle" effect.Would definitely make again. Read More
(2)
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Rating: 4 stars
01/17/2015
Really good tart!! If you are not a fan of the traditional butter tart but love pastries and dark chocolate- you should really give this a try! I used pre-made tart shells baked at 450 for 12 minutes some of my tarts boiled over but just barely. The brand of shell I used were a little more flaky than I would prefer for a butter tart but once it was in my mouth no complaints! Read More
(1)