Ingredients
2¼cupsall purpose flour
¾cupunsalted butter,softened
⅓cuppowdered sugar
⅔cupsemisweet chocolate chips
2tbspunsalted butter
½cupdark corn syrup
½cupwhite sugar
2eggs
1cupcoconut,flaked
¼cuppecans,chopped
Preparation
Preheat the oven to 350 degrees F.
Mix the flour, ¾ 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 the chocolate chips and 2 tablespoons of 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 ¾ full with chocolate filling, about 1 teaspoon. Sprinkle coconut and pecans on top.
Bake in the preheated oven for 20 to 25 minutes until filling is mostly set and pastry is golden.
Lift out tarts with the tip of a knife; cool on a wire rack.
Serve and enjoy!
