- 2 cups flour
- 1/2 tsp salt
- 2/3 cup shortening (lard)
- 1/4 cup water
Chocolate Pecan Filling
- 3 tbsp butter (melted)
- 3 tbsp heavy cream
- 3 tbsp unsweetened cocoa powder
- 3/4 cup honey
- 3/4 cup granulated sugar
- 3 eggs
- 1 tbsp vanilla
- 1/4 tsp salt
- 1 1/2 cup chopped pecans
- 1/2 – 3/4 cup dark chocolate chunks (about the size of chips)
- Preheat your oven to 375 degrees.
Making the Tart Crust:
- Sift flour, salt and sugar into a bowl.
- With a pie cutter, cut in shortening until the particles are pea sized.
- Sprinkle in water, 1 tsp or so at a time, mixing lightly with a fork. Donât over mix or the crust will be tough.
- Press into a ball. It is okay if it is crumbly. In fact crumbly makes for a tender, flaky crust! Set aside.
Making the filling:
- In a bowl whisk together the butter, cream and cocoa powder until smooth.
- Add the honey, sugar, eggs, vanilla and salt and mix well.
- Stir in the pecans and chocolate.
Putting the Tarts together:
- Split the pie dough into 2 balls, then using a rolling pin, roll out each ball, doing one at a time (it’s just easier to handle the dough this way).
- Using a 3 inch circle (like a drinking glass, or cookie cutter), cut out your tart shells.
- Place the tart shells into a muffin tin.
- Add a heaping tablespoon of the chocolate pecan mixture into the shell (fill the pie shell about 3/4 full).
- Bake for 18 – 20 minutes, or until the crust is slightly browned.
- Let the tarts cool completely. They really should sit for at least 1 hour or more before you eat them. These tarts need time for the chocolate to harden…they just taste SO much better this way.