Mocha Nut Tarts
Recipe: #25050
October 16, 2016
Categories: Desserts, Pecan, Southern, Baby Shower, Christmas, Oven Bake Vegetarian, Alcohol, Sugar, Chocolate, Kosher Dairy, more
"Tarts made in a mini-muffin pan! Full of coffee chocolate goodness. Prep time includes 1 hour of chilling time! Not active work time!"
Original is 48 servings
Ingredients
Nutritional
- Serving Size: 1 (25.5 g)
- Calories 108.1
- Total Fat - 6.4 g
- Saturated Fat - 2.9 g
- Cholesterol - 17.6 mg
- Sodium - 56.9 mg
- Total Carbohydrate - 12.5 g
- Dietary Fiber - 0.8 g
- Sugars - 8.4 g
- Protein - 1.3 g
- Calcium - 7.8 mg
- Iron - 0.4 mg
- Vitamin C - 0 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Combine flour, cocoa, and 1/4 cup sugar; stir well. Cut in 3/4 cup butter with a pastry blender until the mixture resembles coarse meal. Sprinkle chilled coffee (1 tablespoon at a time) evenly over surface; stir with a fork just until dry ingredients are moistened.
Step 2
Shape pastry into a ball, and chill at least 1 hour.
Step 3
Press pastry into miniature muffin pans (1 3/4 inch). Set aside.
Step 4
Place chocolate morsels and butter in the top of a double boiler; bring water to a boil. Reduce heat to low; cook until chocolate and butter melt, stirring occasionally.
Step 5
Combine melted chocolate mixture, 2/3 cups sugar, milk, and liqueur; beat at low speed of an electric mixer until well blended. Add eggs, beating until smooth. Stir in pecans.
Step 6
Spoon about 2 teaspoons chocolate mixture into each prepared tart shell. Bake at 350° for 20 minutes or until the filling is set. Let cool in the pan for 15 minutes. Remove from pans, and let cool completely on wire racks.
Tips
- Double Boiler
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