Mocha Nut Tarts

48
Servings
1.5h
Prep Time
30m
Cook Time
2h
Ready In


"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 recipe yields 48 servings
OK

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 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 & Variations


  • Double Boiler