Butter tarts are amazing plain or with raisins and nuts, like my grandmother used to make them, but it’s sometimes fun to play around with different ingredients like chocolate! These chocolate and pecan butter tarts are a simple change from my regular butter tarts swapping in some chocolate and pecans for the raisins and walnuts and that small change is pretty amazing! The chocolate and pecan combo works so well in the flaky, melt in your mouth all butter pastry along with the maple custard! I fully expect these chocolate and pecan butter tarts to disappear quickly from my holiday cookie platter this year!
Best enjoyed warm from the oven while the chocolate is nice and melty and good!
Chocolate and Pecan Butter Tarts
Buttery tarts with crispy all butter pastry shells filled with a sweet maple custard, chocolate and pecans.
- 1 pie crust pastry, chilled
- 1 egg
- 1/2 cup brown sugar, packed
- 1/2 cup maple syrup
- 1/4 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/2 cup pecans, chopped (optional)
- 1/2 cup chocolate chunks or chips (optional)
- Roll the pastry out to 1/8 inch thick and cut out 12 4-5 inch circles, pressing them into the holes in a muffin baking pan.
- Chill the muffin pan in the fridge for at least 30 minutes.
- Meanwhile, mix the egg, brown sugar, maple syrup, butter, vanilla extract, salt, pecans and chocolate chips and pour the mixture into the tarts.
- Bake in a preheated 350F/180C oven and bake until set, about 15-25 minutes.
Note: Enjoy warm so that the chocolate is nice and melty and good!
Nancy Long says
did one similar for Thanksgiving, but did them in mini-muffin tins. they were great, but love the maple syrup idea and will try that next