Tarting it up!..again

October 17, 2008

I know, only my second post and it’s more tarts? Well here’s why. My moms friend was going to Costco one day, and asked if she needed anything for thanksgiving. My mom then called me and asked what I thought we should get from Costco. I told her I planned on making pumpkin tarts and that they were cheaper at Costco than at Thrifty Foods or Safeway. So she told her to get some for us.
…Well, she came back with more than just some tarts, she had a box of 180! Seeing as how I had never made any kind of tarts before, 180 was more than enough! So my mom and I joked that I guess we would be eating a lot of tarts/quiches in the next little while! So it’s a rainy Friday, and we needed something to take to a party tomorrow night so I decided what the heck, why not tart it up again.

After searching and searching for a recipe for pecan tarts (harder than it sounds!) I found one and made it my own with a few changes.

I didn’t put any measurements for the pecans and chocolate ..because you can never have too many of either. So use as many as your heart desires!…as long as there’s still room for the filling.

Chocolate Chunk Mini Pecan Tarts
20-24 Tart Shells – If frozen, take out of the freezer before you begin for about 5-10 mins
chopped pecans
pecan halves – one for each tart
Semi Sweet Chocolate – broken up into small chunks (Bakers secret or any other rich chocolate)
3 eggs
1/3 cup granulated sugar
1/3 cup brown sugar
1/3 cup dark corn syrup

1 Tbsp. light corn syrup
1/2 teaspoon vanilla extract


  1. Preheat the oven to 325º F.
  2. Place tart shells on baking sheet – about 20-24 on a large baking sheet
  3. In the bottom of each tart, add 1 tablespoon (or more) chocolate chunks and 1 tablespoon + chopped pecans, then place a pecan half on top of each.
  4. In a mixing bowl:
    -whisk together eggs, granulated sugar, brown sugar, corn syrup, and vanilla. Pour the filling over the pecans, just until it almost reaches the top of the sides of the tarts.
  5. Bake for about 40-45 minutes, until the crust is golden, and the middle is set. Remove from the oven and transfer with a lifter to wire racks to cool

I always love pecan pie/tarts served with ice cream, or whip cream. I like them when they’ve been out of the oven for about 30 mins, while they’re still soft and puddingish, but I also love them when their hard and candy like.
Pecan Tarts are always good for a rainy afternoon..especially when you live in Vancouver! Betcha can’t eat just one.. I know I couldn’t!


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  • Reply akruithof October 19, 2008 at 12:45 PM

    Alicia! I love your blog, it’s so cute and such a great idea. I’ll for sure be coming on here to snatch up some good recipes and to stay up to date with your life! (Will buddah cakes be a featured story sometime soon? haha)

  • Reply alicia October 19, 2008 at 3:06 PM

    thanks!! haha buddah cakes may have to make an appearance..if i can find the recipe!
    Im glad you visited! I might have to get a recipe or two from you..like your always yummy birthday zebra cake..MmM! I always looked forward to that. Now you will be able to enjoy all my baking…even if you can’t taste them!.. perhaps I will ship some over to Victoria for you! xo overseas (haha)

  • Reply Jessica October 20, 2008 at 7:38 AM

    Hi. I work for Bass Pecan Company we are having a pecan recipe contest. Please enter in a chance to win $1000 at our website. http://www.basspecan.com

  • Reply Bakeaholic » Blog Archive » Decadent Pecan Tarts December 22, 2008 at 10:22 AM

    […] are my favorite pecan tarts! I made them before here. They are great to make and store in the freezer until you need […]

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