These cute German Chocolate Tartlets make a fabulous addition to your special occasion and holiday desserts table. Two-bite mini tarts are filled with an easy-to-make filling then baked until set. Top with a dollop of whipped cream and a sprinkle of grated chocolate just before serving and watch them disappear.
German Chocolate Tartlets
The idea for these little German Chocolate Tartlets was the result of an "aha" moment. Knowing how much we all love sweets, but, needing to simplify preparation, I experimented with a can of prepared cake icing that can be found on the baking aisle of any grocery store. My goal was to develop a simple tiny tart that bakers of all skill levels could enjoy making and these tarts were the result. I adore baking and find myself to be pretty fearless when it comes to baking cakes, cookies, muffins, pies and more completely from scratch, but not everyone feels quite as comfortable as I do. That's precisely why I wanted to come up with a simplified but, delicious sweet treat.
Tips for Making Mini Tarts
For these tarts, you'll turn a can of premade cake icing, normally used for frosting chocolate cake, into a custard pie filling...not kidding. For simplicity, I also used refrigerated pie crusts, but, if you have a favorite homemade crust recipe, by all means use it. You'll need the equivalent of two pie crusts to make these tarts. They can be prepared the day before serving and then topped with whipped cream and grated chocolate before serving. They're irresistible and it's impossible to eat only one.
Other German Chocolate Recipes to Add to the Menu
- Decadent scratch made German Chocolate Pie
- Classic German Chocolate Cake with coconut pecan icing
- Upside down Slow Cooked German Chocolate Cake
- German Chocolate Donut Holes from A Dash of Sanity
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Helpful Kitchen Items:
German Chocolate Tartlets
Servings: 24 tarts
Calories: 165kcal
Ingredients
- 1 14 oz package refrigerated pie crusts or 2 homemade 9 inch pie crusts
- 1 15 oz can coconut-pecan icing
- ½ cup heavy cream
- 2 large egg yolks lightly beaten
- 1 tablespoon cornstarch
- 2 tablespoon water
- 4 oz German Chocolate chopped and divided
- whipped topping
Instructions
- Preheat the oven to 350°F. Spray a 24 cup mini muffin tin with baking spray.
- Warm to room temperature for 15 minutes while you prepare the filling.
- Meanwhile, in a heavy bottomed saucepan over medium heat, stir together coconut pecan icing, heavy cream and lightly beaten egg yolks. Stir until combined.
- Bring to a simmer over medium heat. Lower to medium-low and continue to simmer for 5 minutes, stirring constantly.
- Dissolve 1 tablespoon cornstarch in 2 tablespoon water until dissolved. Stir into the filling. Continue to cook for an additional 2 minutes, until thickened then remove from the heat.
- Stir 3 oz chopped chocolate into the filling. Stir until completely melted. Set aside. Reserve the remaining chopped chocolate for garnishing.
- Roll pie crusts onto a lightly floured surface. Gently stretch the pie crust, smoothing out the edges.
- Using a 3 inch fluted cookie cutter, cut each crust into 12 rounds. Re-rolling scrap pieces of dough as needed.
- Press the dough rounds firmly onto the sides and bottom of the mini muffin cups.
- Divide the filling evenly between the shells.
- Place into the oven and bake for 25-30 minutes or until set. Cool to room temperature on a baking rack.
- Place a dollop of whipped topping into the center of each tartlet. Sprinkle with the remaining chopped German Chocolate before serving.
Nutrition
Serving: 1serving | Calories: 165kcal | Carbohydrates: 21g | Protein: 1g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 25mg | Sodium: 123mg | Potassium: 5mg | Fiber: 1g | Sugar: 10g | Vitamin A: 93IU | Vitamin C: 1mg | Calcium: 5mg | Iron: 1mg
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My name is Melissa and I'm the Creator of Melissa's Southern Style Kitchen. Cooking, baking, developing recipes and kitchen tips is my passion. I love sharing my dishes and connecting with people through the food that I create.
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Laura
We do not have fancy flavours of icing here, what could I use instead of coconut-pecan? Chocolate?
Melissa
If you prefer, sure. German chocolate has coconut and pecans in it traditionally.
Pam
I keep seeing these cute little tarts at the top of your page. But could never find the recipe. So glad you posted. Can't wait to try them.
Melissa
Hi Pam, yes, I sometimes forget to post the ones in the photos. I love these little tarts, if you get a chance to try them, hope you do, too.
Melissa
Aw, thank you Linda, I just have a vivid imagination. 🙂
Linda
You're a genius! Can't wait to try this, thanks M.