Mini Chocolate Pecan and Walnut Tarts #Choctoberfest

Mini Chocolate Pecan and Walnut Tarts Recipe - Triple Chocolate Kitchen

Who doesn’t like chocolate and nuts together?  I think it is the combination of sweet and salty that we crave. Whenever I eat chips, I end up having a piece of chocolate to top it off.

So for #Choctoberfest with Imperial Sugar, I knew I wanted to make a recipe that combines these two tasty ingredients.

(If you haven’t entered our #Choctoberfest giveaway yet, make sure you head over to this post to enter to win a prize pack worth over $350!)

I found a recipe for mini chocolate pecan pies on Mom On Timeout. It has that perfect combination of sweet and salty that I was looking for.

Chocolate Pecan and Walnut Tarts

I started gathering my ingredients and as usual I didn’t have enough of one of the ingredients. I didn’t have enough pecans. We live in a pretty rural area of Pennsylvania, which means it is a great place to raise a family and enjoy nature… but if you need to “run to the store” it takes about an hour. So we have to improvise when we haven’t planned ahead! I mixed pecans and walnuts. It works really well… I think even better than with just pecans alone.

Instead of using a regular size muffin pan, I used the mini pans. I wanted just a bite, so they are perfect for parties and cookie trays. The holidays are coming!

mini chocolate nut tart

I couldn’t hardly wait until the tart cooled off so I wouldn’t burn my tongue. Warm, gooey nut and chocolate filling in a cream cheese crust was just wonderful. It was hard not to eat just one. Yum, yum, yum!!!!

Here’s the recipe… and keep scrolling for a full list of all of the yummy #Choctoberfest recipes being posting today!

Mini Chocolate Pecan and Walnut Tarts

Total Time: 45 minutes

Yield: 12 tarts

Mini Chocolate Pecan and Walnut Tarts

Chocolate and nuts are the perfect pair in these sweet mini tarts.


  • 1/2 cup butter, softened
  • 3 ounces cream cheese, softened
  • 1 cup + 2 tablespoons flour
  • 1/4 teaspoon salt
  • Tart filling
  • 1/2 cup brown sugar (such as Imperial Sugar brown sugar)
  • 1/4 cup light corn syrup
  • 1 egg
  • 1 tablespoon melted butter
  • 1/4 teaspoon salt
  • 1/2 teaspoon vanilla extract
  • 3/4 cup chopped pecans
  • 1/2 cup chopped walnuts
  • 1/2 cup chocolate chips


  1. Cream together cream cheese and butter until well combined.
  2. Sift together the flour and salt, and then stir into the butter and cream cheese mixture.
  3. Form the dough into a log. Wrap in plastic wrap and put in the refrigerator to chill while you make the tart filling.
  4. In a large bowl, beat together the brown sugar, corn syrup, egg and melted butter.
  5. Stir in salt, vanilla, chopped nuts, and chocolate chips.
  6. Spray mini muffin pan with cooking spray well to prevent sticking.
  7. Cut the chilled crust into 20 slices, and press each slice into the muffin pan. Use your finger or a spoon to work the dough up the side to create a cup shape.
  8. Fill each cup with the nut filling and back at 350 for 30 minutes.
  9. Let tarts cool in the pan for about 10-15 minutes, then remove to cool complete.

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Sharon is a co-founder here at The PinterTest Kitchen. She works part-time at a local winery and is also very involved in running her husband’s wrought iron business.

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