Best No Bake Chocolate Pecan Tartlets Recipes

PECAN TARTS

Pecan Tarts image

The flaky crust combined with a rich center makes these little tarts a satisfying snack to serve and eat. They look so appealing on a pretty platter and make a great finger-food dessert when you're entertaining. They also freeze well. -Jean Rhodes, Tignall, Georgia

Provided by Taste of Home

Categories Desserts

Time 45m

Yield about 20.

Number Of Ingredients 11

Ingredients

3 ounces cream cheese, softened
1/2 cup butter, softened
1 cup all-purpose flour
1/4 teaspoon salt
FILLING
1 large egg
3/4 cup packed dark brown sugar
1 tablespoon butter, melted
1 teaspoon vanilla extract
2/3 cup chopped pecans
Maraschino cherry halves, optional

Steps:

In a small bowl, beat cream cheese and butter until fluffy; blend in flour and salt. Refrigerate for 1 hour. Shape into 1-in. balls; press onto the bottom and up the sides of greased mini-muffin cups. , For filling, in a small bowl, beat the egg. Add brown sugar, butter and vanilla; mix well. Stir in pecans. Spoon into tart shells. , Bake at 325° for 25-30 minutes. Cool for 15 minutes before carefully removing from pans. Garnish with maraschino cherries if desired.

Nutrition Facts : Calories 145 calories, Fat 10g fat (4g saturated fat), Cholesterol 29mg cholesterol, Sodium 101mg sodium, Carbohydrate 14g carbohydrate (8g sugars, Fiber 1g fiber), Protein 2g protein.

CHOCOLATE AND PECAN TARTLETS

Chocolate and Pecan Tartlets image

Categories Chocolate Dairy Egg Nut Dessert Bake Christmas Thanksgiving Cream Cheese Pecan Fall Winter Chill Healthy Self Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher

Yield Makes 24 tartlets

Number Of Ingredients 10

Ingredients

5 tablespoons butter, softened, plus 1 tablespoon melted butter
4 ounces light cream cheese
1 cup all-purpose flour
1 tablespoon confectioners' sugar
1/4 teaspoon salt
3/4 cup light-brown sugar
1/3 cup mini semisweet chocolate chips
1 large egg
1 teaspoon vanilla extract
2/3 cup chopped pecans

Steps:

Mix softened butter and cream cheese in a bowl until smooth. Blend in flour, a bit at a time, confectioners' sugar and 1/8 teaspoon salt. Form dough into a disk. Cover in plastic wrap; refrigerate at least 3 hours. Heat oven to 325°F. Divide dough into 24 balls; press into two 12-cup mini muffin tins, pushing dough up over edges. Refrigerate. Mix brown sugar, chocolate, egg, melted butter, vanilla and remaining 1/8 teaspoon salt in a bowl until combined. Divide half the pecans among muffin cups; top with brown sugar mixture; sprinkle remaining pecans on top. Bake 20 minutes or until dough is lightly golden around edges. Let sit 5 minutes. Run tip of knife around cup edges to loosen. Remove when cool enough to handle; transfer to wire racks to cool completely.