Chocolate, Caramel & Pecan Mini-Tarts

Submitted by Marlene Metherel

 

Makes about 30 mini tarts

 

3 oz dark Belgian chocolate, chopped

1 c pecans, toasted & chopped

 

Pastry shells:

1 pkg store bought mini pastry shells, frozen

 

Caramel filling:

jar store bought caramel

 

Preheat oven to 350º

Bake frozen crusts for about 15 mins, or until golden brown and cooked through. Transfer to a rack to cool completely.

 

Fill crust with 2 tsp pecans.  Spoon caramel over pecans in crusts, filling almost to the top. Refrigerate until caramel begins to firm up slightly.

 

Place chocolate in a bowl set over a pot of gently simmering water, stirring occasionally till melted. Drizzle melted chocolate over top of tartlets.  Chill until chocolate is set, about 30 minutes.  Bring to room temp before serving. 

 

Very sweet, but were a big hit at an open house.

 

I used some dark chocolate then 2nd time used melted chocolate chips so depends on your taste.