whipped corn with jalapenos for extra heat! A warm side dish that is quick and simple to prepare with canned corn and cheese.
| Prep Time: | 30 mins |
| Cook Time: | 25 mins |
| Total Time: | 55 mins |
| Servings: | 48 |
| Yield: | 48 mini shortbread tarts |
Ingredients
- 2 ¼ cups all-purpose flour
- ¾ cup unsalted butter, softened
- ⅓ cup powdered sugar
- ⅔ cup semisweet chocolate chips
- 2 tablespoons unsalted butter
- ½ cup dark corn syrup
- ½ cup white sugar
- 2 eggs
- 1 cup flaked coconut
- ¼ cup chopped pecans
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Mix flour, 3/4 cup butter, and powdered sugar together to form pastry. Press about 1 teaspoon of pastry firmly against the bottoms and sides of 48 ungreased mini muffin cups. Do not extend pastry over the rims. Refrigerate while making the filling.
- Heat chocolate chips and 2 tablespoons butter in a 1-quart saucepan over low heat until melted. Remove from heat; stir in corn syrup and white sugar. Beat in eggs until filling is smooth.
- Fill each tart shell 3/4 full with chocolate filling, about 1 teaspoon. Sprinkle coconut and pecans on top.
- Bake in the preheated oven until filling is mostly set and pastry is golden, 20 to 25 minutes. Lift out tarts with the tip of a knife; cool on a wire rack.
- Do not use self-rising flour in this recipe.
Nutrition Facts
| Calories | 97 kcal |
| Carbohydrate | 12 g |
| Cholesterol | 17 mg |
| Dietary Fiber | 1 g |
| Protein | 1 g |
| Saturated Fat | 3 g |
| Sodium | 13 mg |
| Sugars | 6 g |
| Fat | 5 g |
| Unsaturated Fat | 0 g |