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German Chocolate Tartlets

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

Easy German Chocolate Tartlets Recipe

This recipe begins with a convenience item that transforms seamlessly into a filling for these tiny chocolate tarts. Not kidding. Its so simple to make that bakers of all skill levels can make them with success. How to make German Chocolate Tartlets: (Scroll down for full printable recipe.)

  • Prepare Pan – Preheat the oven to 350°F. Spray a 24 cup mini muffin tin with baking spray.
  • Crust – Warm pie crusts per the package instructions bringing them to room temperature.
  • Filling – In a heavy bottomed saucepan over medium heat stir together coconut pecan icing, heavy cream and lightly beaten egg yolks over medium heat. Bring to a simmer then lower to medium-low and continue to simmer for 5 minutes, stirring constantly.
  • Thicken – Dissolve cornstarch in water until dissolved. Stir into the filling. Continue to cook for an additional 2 minutes, until thickened then remove from the heat.
  • Chocolate – Stir chopped chocolate into the filling until completely melted. Set aside. Reserve the remaining chopped chocolate for garnishing.
  • Roll Pastry Dough – 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.
  • Transfer to Pan – Press the dough rounds firmly onto the sides and bottom of the mini muffin cups.
  • Combine – Divide the filling evenly between the pie shells.
  • Place into the oven and bake for 25-30 minutes or until set. Cool to room temperature on a baking rack.
  • Serve -Place a dollop of whipped topping into the center of each tartlet. Sprinkle with the remaining chopped German Chocolate before serving.
step-by-step images how to make mini tarts

How to Make the BEST German Chocolate Tartlets Recipe

  • Ingredients you’ll need to make mini German Chocolate Tartlets: One 14 ounce package refrigerated pie crusts, one can prepared coconut-pecan icing, heavy cream, large egg yolks lightly beaten, cornstarch, water, 4 ounces German Baking Chocolate chopped and divided and whipped topping for serving.
  • Kitchen tools you’ll need: Medium saucepan, measuring cups and spoons, small bowl, large spoon or silicone spatula, 24 cup mini muffin pan, rolling pin, cookie cutter.
  • For these tarts, you’ll turn a can of premade cake icing normally used for frosting chocolate cake, into a custard pie filling. It can be found on the baking aisle with cake mixes.
  • 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.
  • Store baked German Chocolate Tartlets in an airtight container chilled for up to 5 days.
German Chocolate Tartlets

More German Chocolate and Mini Dessert Recipes to Make

German Chocolate Tartlets

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German Chocolate Tartlets

Prep Time20 minutes
Cook Time25 minutes
Cooling time1 hour
Total Time1 hour 45 minutes
Course: Dessert, Pie
Cuisine: American, Southern
Keyword: german-chocolate-pie, german-chocolate-tartlets
Servings: 24 tarts
Calories: 165kcal
Author: Melissa Sperka

Ingredients

  • 1 14 oz package refrigerated pie crusts or 2 homemade 9 inch pie crusts
  • 1 15 oz can coconut-pecan icing
  • 1/2 cup heavy cream
  • 2 large egg yolks lightly beaten
  • 1 Tbsp cornstarch
  • 2 Tbsp 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.
  • Bring pie crusts to room temperature per the package instructions 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.
  • In a small bowl dissolve 1 Tbsp cornstarch in 2 Tbsp 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.
  • Use a small scoop to 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
Tried this recipe?Mention @melissassk or tag #melissassk!

6 Comments

  1. 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.

  2. 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.

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