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Fudgy Pecan Tartlets

 Fudgy Pecan Tartlets
"A friend sent me this recipe 25 years ago. I usually bake these tiny tarts for the holidays...but they are a hit any time of year," says Maggie Evans from Northville, Michigan. "They are easy to make, fudgy and moist-and everyone loves them."
12 ServingsPrep: 30 min. Bake: 20 min. + cooling


  • 1/4 cup butter, softened
  • 3 tablespoons cream cheese, softened
  • 1/2 cup all-purpose flour
  • 1 egg yolk
  • 3 tablespoons sugar
  • 1-1/2 teaspoons butter, melted
  • 1-1/2 teaspoons 2% milk
  • 1/2 teaspoon McCormick® Pure Vanilla Extract
  • 1/2 cup semisweet chocolate chips, melted and cooled
  • 12 pecan halves


  • In a small bowl, cream butter and cream cheese until light. Gradually
  • add flour, beating until blended. Roll into 1-in. balls. Press onto
  • the bottom and up the sides of miniature muffin cups coated with
  • cooking spray.
  • For filling, in a bowl, combine the egg yolk, sugar, butter, milk and
  • vanilla; gradually stir in melted chocolate. Fill tart shells
  • three-fourths full. Top each with a pecan half.
  • Bake at 375° for 18-22 minutes or until lightly browned and
  • filling is set. Cool for 10 minutes before removing to a wire rack.
  • Yield: 1 dozen.

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Fudgy Pecan Tartlets (continued)

Nutritional Facts: One tartlet equals 134 calories, 10 g fat (5 g saturated fat), 33 mg cholesterol, 63 mg sodium, 12 g carbohydrate, 1 g fiber, 2 g protein.