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.
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.
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.
More German Chocolate and Mini Dessert Recipes to Make
- Decadent scratch made German Chocolate Pie.
- Blackberries and Cream Mini Pound Cakes are topped with a dollop of cream cheese frosting.
- Easy Pecan Pie Mini Muffins are a cross between a muffin and pecan pie.
- Double Chocolate Buttermilk Muffins are rich and decadent.
- 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
- 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!
We do not have fancy flavours of icing here, what could I use instead of coconut-pecan? Chocolate?
If you prefer, sure. German chocolate has coconut and pecans in it traditionally.
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.
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.
Aw, thank you Linda, I just have a vivid imagination. 🙂
You’re a genius! Can’t wait to try this, thanks M.