Chocolate Coconut Shortbread Tarts

Follow our step-by-step guide on how to make Chocolate Coconut Shortbread Tarts.

1. Step 1

   Preheat your oven to 350°F (175°C).

2. Step 2

   In a mixing bowl, combine the flour, 3/4 cup of softened butter, and powdered sugar. Mix until a smooth pastry forms.

3. Step 3

   Press about 1 teaspoon of the pastry mixture firmly into the bottoms and sides of 48 ungreased mini muffin cups, ensuring not to extend the pastry over the rims. Place the cups in the refrigerator while preparing the filling.

4. Step 4

   In a small saucepan, melt the chocolate chips and 2 tablespoons of butter over low heat, stirring until smooth. Remove from heat and stir in the dark corn syrup and white sugar until well combined. Beat in the eggs until the filling is smooth and glossy.

5. Step 5

   Remove the muffin cups from the refrigerator and fill each tart shell about 3/4 full with the chocolate filling, approximately 1 teaspoon per tart. Sprinkle the tops with flaked coconut and chopped pecans.

6. Step 6

   Bake in the preheated oven for 20 to 25 minutes, or until the filling is mostly set and the pastry is golden brown. Carefully lift the tarts out using the tip of a knife and allow them to cool on a wire rack.