Mini German Chocolate Tarts are the perfect poppable desserts for the New Year! They’re so chocolaty, filled with a traditional sticky, sweet coconut-pecan icing (this can definitely be used on a gazillion other desserts other than the traditional chocolate cake combination). Just a spoonful is my favorite! Finish with a chocolate ganache and that leaves you with nothing but deliciousness! Plus, the best thing about them, they’re cute!
Tarts and mini pies are the way to go for any gathering. You can simply put the mini pies and tarts out and no one has to feel weird or obligated. No hoopla over cutting a pie or cake. These are perfect for such occasions!
Let’s Start Baking!
They’re fairly easy to make too! There are three components
- Mini Chocolate Pie Crusts
- Chocolate Ganache
- German Chocolate Icing
Chocolate Pie Dough
First, make chocolate pie dough and shape them into mini tart shells by using a cookie cutter and a mini cupcake pan.
I used a 2-inch flower cookie cutter, just to give it a little flare, but you can certainly use a circle cutter. Then gently place them into the cupcake pan. Bake and cool.
German Chocolate Filling
While they’re baking, it’s time to make the German Chocolate Icing for the filling. First things first, toast the coconut and pecans. Place on a sheet pan and place into a 350 degree Fahrenheit oven for about 5-7 minutes or until the coconut turns a golden brown.
In the meantime, in a medium sauce pot, add sweetened condensed milk, egg yolks and butter. Cook until thick, stirring constantly so it doesn’t curdle or burn – about 5-7 minutes. If it does get a little bit chunky, strain it. Once thick and pudding like, stir in the coconut, pecans and the vanilla extract.
Lastly, make the chocolate ganache. It’s fairly easy. Just place the chocolate into a small bowl. In a separate microwaveable bowl, heat heavy cream until it’s almost boiling. Pour over the chocolate and stir together until smooth and glossy.
Assemble The Mini German Chocolate Tarts
To assemble the tart
- Line the tart shells up on a sheet pan
- Place a dollop of the German Chocolate Filling in the middle of each shell
- Finish with a drizzle with a generous amount of chocolate ganache
- On a side note: if you want them extra chocolaty, spoon a small amount of ganache into the tart shells before filling with the coconut/pecan filling, and then again drizzle with ganache!
Find the Chocolate Pie Dough recipe here.
German Chocolate Filling
A sticky sweet coconut and pecan filling, topping or icing.
- 14 oz. Sweetened Condensed Milk 1 can
- 8 Egg Yolks
- 4 oz. Butter Unsalted
- 4 oz. Toasted Shredded Coconut
- 4 oz. Toasted Pecans
- 1/4 tsp Salt
- 1 Tbsp Vanilla Extract
In a medium sauce pot, add the butter, sweetened condensed milk and egg yolks. Stir together completely and place over medium heat.
Cook, stirring constantly, for 5-7 minutes until thick. The color may change slightly to a light brown.
Turn off heat and add the coconut, pecans, salt and vanilla.
Silky, Smooth, Sweet, chocolaty!
- 6 oz. Chocolate
- 3 oz. Heavy Whipping Cream
Place the chocolate into a bowl and set aside.
In a separate microwaveable bowl, heat the cream until it just comes to a boil.
Pour over the chocolate and stir until smooth.
If the chocolate doesn’t melt completely, place into the microwave for 15 second intervals until melted and smooth.
Here are some other tasty finger foods you must try for your gathering whether large or small.
Have a very Happy New Year! And remember to keep it sweet!
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