Mini Chocolate Pecan Tart
These bite-sized Mini Chocolate Pecan Tarts are everything you love about classic pecan pie. They are rich, nutty, and perfectly sweet, with the irresistible addition of chocolate. Made with crisp, flaky phyllo shells and a simple cocoa-pecan filling, they’re the ultimate make-ahead dessert for the holidays or any special gathering.
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.
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