Shortbread Tarts with Chocolate Filling


I hope you like chocolate, because these tarts sure have some! Top with whipped topping. You can also add a slice of strawberry to each tart, but it's not necessary.

Prep Time:
30 mins
Cook Time:
25 mins
Total Time:
55 mins
48 mini shortbread tarts


  • 2 ¼ cups all-purpose flour

  • ¾ cup unsalted butter, softened

  • cup powdered sugar

  • 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


  1. Preheat the oven to 350 degrees F (175 degrees C).

  2. 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.

  3. 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.

  4. Fill each tart shell 3/4 full with chocolate filling, about 1 teaspoon. Sprinkle coconut and pecans on top.

  5. 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.

Cook's Note:

Do not use self-rising flour in this recipe.

Nutrition Facts (per serving)

97 Calories
5g Fat
12g Carbs
1g Protein
Nutrition Facts
Servings Per Recipe 48
Calories 97
% Daily Value *
Total Fat 5g 7%
Saturated Fat 3g 16%
Cholesterol 17mg 6%
Sodium 13mg 1%
Total Carbohydrate 12g 5%
Dietary Fiber 1g 2%
Total Sugars 6g
Protein 1g
Calcium 5mg 0%
Iron 0mg 2%
Potassium 28mg 1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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