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This mini chocolate espresso pecan tart is perfect for your holiday table. It is rich and delicious and perfect for sweet snacking.
Ladies and Gentlemen, I’m proud to announce that the oven is finally fixed! I was told to be home between 2 p.m. and 6 p.m., and at 5:30 p.m., a man named Tom showed up to fix the oven!
I decided to make something my other half loves since he is going away in a few days—pecan pie.
Personally, I do not like pecan pie, but I wanted to give him a little goodbye dessert treat. I decided to make mini tarts because I have been wanting to break in my six mini tart pans, but if you don’t want to do mini tarts, a 9-inch tart pan would work great, too.
After an unsuccessful attempt to make a pastry for my mini chocolate espresso pecan tart (didn’t want to cooperate so I threw it out because it was pissing me off) I decided that a graham cracker crust would work just fine.
The filling was chock-full of pecans and full of flavor. Some bittersweet chocolate and espresso powder were added to the filling, which really rounded out the flavors and added a richness not normally found in a traditional sugary sweet pecan pie.
I can’t wait until tomorrow to bake again.
Hooray for a working oven!!!
More tart recipes
Mini Chocolate Espresso Pecan Tart
Ingredients
For graham cracker crust:
- 1-¼ cup graham cracker crumbs
- 6 tablespoons salted butter, melted
- 2 tablespoons granulated sugar
- ¼ teaspoons ground cinnamon
- 2 tablespoons finely chopped pecans
For pecan tart:
- ¾ cup light corn syrup
- ½ cup brown sugar, packed
- 3 tablespoons unsalted butter , melted but cooled
- 3 large eggs, room temperature
- 2 teaspoons instant espresso powder
- 1 teaspoons vanilla extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon kosher salt
- 1-½ cup pecan halves
- 3 ounces bittersweet chocolate, coarsely chopped
Instructions
- Preheat oven to 350 degrees F and set out 6 (4-inch) mini tart pans with removable bottoms.
For crust:
- Mix all ingredients until moistened, and divide equally between the 6 mini tart pans.
- Press graham cracker crust tightly onto pan and cook on cookie sheet for about 10 minutes until browned.
For tart:
- In a large bowl whisk the corn syrup and brown sugar together until smooth.
- Whisk in the melted butter, then ad the eggs one at a time, beating until you have a smooth, foamy mixture.
- Add the espresso powder, vanilla, cinnamon, and salt and give the batter a good mix.
- Rap the bowl against the counter a couple of times to pop any bubbles that might have formed, then stir in the pecans and chocolate.
- Pour filling into prepared crust and cook for 15-20 minutes,until set. Let sit for at least 20 minutes before cutting into.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
It’s perfect and gorgeous! Your additions sound really yummy. Yay for getting your oven fixed!
Thank you so much:) You have no idea how excited I am about the oven being fixed!
I’m so glad you got your oven fixed! I know first hand how frustrated you were. But look at it this way..it got your mind thinking of other ways to “bake” yummy food! Keep the recipes coming! 🙂