Chocolate Pecan Tarts

German Chocolate Pecan Tarts

Ingredients: 
Pie Crust

• 1 1/4 cups all purpose flour
• 1 tablespoon granulated sugar
• 1/4 teaspoon salt
• 1 1/2 tablespoons oil
• 1/4 cup cold unsalted butter, cut into small pieces
• 4-6 tablespoons ice water

• 3/4 cup pecan halves
• 1 large egg
• 1/2 cup dark corn syrup
• 1/2 cup granulated sugar
• 1 tablespoon unsalted butter, melted
• 1 ounce unsweetened chocolate, melted
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1/3 cup sweetened flaked coconut, toasted (optional)

Instructions:
To make the pie crust, in a large mixing bowl, whisk together the flour, 1 tablespoon sugar and salt until well combined.  Work in oil and butter, using a pastry blender or two forks, until well incorporated and mealy.  Drizzle in a tablespoon of water, and lightly toss dough together with a fork.  Continue until you can form a dough ball and form a disc.  Wrap in plastic wrap and chill an hour or until cold.

Heat oven to 350 degrees F.  Roll out pie dough round on a lightly floured surface, using a floured rolling pin, as thin as you can.  Cut out rounds, using a cookie cutter or shot glass, and press into a 24 cup mini muffin pan.

Toast the pecans lightly in the oven for 8-10 minutes or until fragrant; coarsely chop.
In a large mixing bowl, whisk together egg, corn syrup, 1/2 cup granulated sugar, melted butter, chocolate, vanilla, and salt until well combined.  Stir in pecans and coconut until well combined.  Drop spoonfuls of pecan filling into prepared tart shells.  Bake 10 minutes, or until puffed and golden brown.  Cool a few minutes before removing from pan.

This recipe makes about 48 mini tarts