Mini Chocolate Pecan Tarts: An Easy Small Dessert
Looking for a simple, crowd-pleasing dessert recipe to sweeten your next event? Mini Chocolate Pecan Tarts are the answer! These bite-sized gems pack the perfect mix of rich chocolate and crunchy pecans into a petite, irresistible tart. They’re just the right size for a sweet finish to a hearty meal.
Inspired by classic Southern pecan pie, a Thanksgiving favorite since the 1930s, this recipe takes a modern twist by using granulated sugar instead of the traditional syrup base. The result? A perfectly sweet, rich flavor without being overly heavy. Best of all, these tarts can be made ahead of time, giving you one less thing to worry about on the day of your celebration.
Ingredients You Will Need
- 1½ cups granulated sugar
- 3½ tablespoons cocoa powder
- 2 eggs
- ⅔ cup evaporated milk
- 1 teaspoon vanilla
- 4 tablespoons melted butter
- 1 dash salt
- 1½ cups chopped pecans
- 60 premade mini phyllo shells
How to Make Mini Chocolate Pecan Tarts
- Preheat your oven to 350℉.
- Prepare a baking sheet by lining it with parchment paper. If you don’t have parchment, lightly spray the sheet with cooking spray.
- In a small bowl, combine sugar and cocoa powder.
- Whisk in eggs and evaporated milk until smooth and well blended.
- Add vanilla, melted butter, and salt. Mix well.
- Gently fold in chopped pecans.
- Using a teaspoon, fill each phyllo shell with the pecan mixture.
- Place the filled shells on the prepared baking sheet.
- Bake for 10–12 minutes, or until the filling is set.
- Let the tarts cool completely before serving.
Storing Your Tarts
- Refrigerate: Store in an airtight container for up to 4 days.
- Freeze: These tarts freeze beautifully! Allow them to thaw in the refrigerator before serving.
- Serving Tip: Bring the tarts to room temperature by setting them out 30 minutes before serving.
Tips for Success
- Always line your baking sheet with parchment paper for easy cleanup.
- No parchment paper? No problem! A light spray of cooking spray will do the trick.
Why You Will Love These Chocolate Pecan Tarts
In my experience, no meal feels truly complete without a sweet bite to finish it off. These Mini Chocolate Pecan Tarts deliver all the satisfaction of pecan pie in a perfectly portioned size—ideal for those who want just a taste of something sweet. But fair warning: they’re so good, most guests will come back for seconds (or thirds)!
I hope you’ll give this recipe a try. When you do, let me know how it turns out!
Tag me on Instagram or Facebook @modernclassichost to share your tarts in action.
Happy Hosting!
Mini Chocolate Pecan Tart
Ingredients
- 1½ cups granulated sugar
- 3½ tbsp cocoa powder
- 2 eggs
- ⅔ cup evaporated milk
- 1 tsp vanilla
- 4 tbsp butter, melted
- 1 dash salt
- 1½ cups pecans, chopped
- 60 phyllo shells
Instructions
- Preheat oven to 350℉
- Line a baking sheet with parchment paper
- Mix sugar and cocoa powder together in a small bowl
- Add eggs and evaporated milk. Mix with a whisk until well blended
- Add vanilla, melted butter, and salt. Mix well
- Stir in chopped pecans
- Using a teaspoon, fill the pastry shells with pecan mixture
- Place filled shells onto the baking sheet lined with parchment
- Bake at 350℉ for 10-12 minutes until filling is set
- Allow tarts to cool before serving
Notes
- I recommend using parchment paper to line the baking sheet. If you don’t have parchment paper, then lightly spray with cooking spray
- Store leftover tarts in the refrigerator up to 4 days.
