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By Nourishing Amy

Mini Chocolate Pecan Tarts

timerPrep Time: 30 minutes plus chilling

groupsServes: 5 mini tarts, serves 10 People

These tarts make a perfect dessert for friends and family this festive season. A simply vegan and gluten-free pastry base filled with the creamiest chocolate cheesecake filling all topped with shards of chocolate and pecans. These are a fun twist on a classic pecan pie made with delicious 85% dark chocolate. Each tart serves 2 people so they are great to share.


For the pastry

1 ½ cups of plain or gluten-free plain flour

¼ cup of cornstarch

8 tbsp vegan butter, cold and cubed

2 tbsp maple syrup

5-6 tbsp cold water

For the chocolate filling

1¼ cup of coconut milk (3/4 of a full-fat tin)

225g 85% Dark Chocolate (~3 bars)

For the topping

10 pecans

Chocolate shards



Step 1

Prepare the pastry: add the flour and cornstarch to a food processor and pulse to mix. Now add in cubed butter and pulse to a crumbly mix. Gradually pour in the maple syrup and 5 tbsp water and process to reach a sticky ball of dough. Add more water, if needed. Bring to a ball, wrap in clingfilm and chill for 30 minutes.

Step 2

Grease 5 loose-bottomed tins with butter.

Step 3

Dust a surface with flour and place the chill dough on top. Roll out beneath a floured sheet of parchment paper to about ¼ inch thick. Cut into 4 rectangles (one per tin) and re-roll the scraps to make the 5th rectangle. They should be ¼ inch bigger than the tins.

Step 4

Gently lift the pastry into the tin and gently press into the edges and bottom. Repeat to make all 5 pastry cases. Trim off the excess around the edges. You can re-roll all the scraps to make small shapes for decoration.

Step 5

. Transfer the pastry tarts to the fridge for 10 minutes while you preheat the oven to 350°F Prick the pastry all over with a fork, place on a small piece of parchment topped with some baking beans or rice and blind-bake for 10 minutes.

Step 6

Remove the parchment and baking beans and bake again for 12-14 minutes or until golden brown and cooked through.

Step 7

Allow the pastry to chill for 20 minutes then chill fully in the fridge.

Step 8

Make the chocolate filling: melt the coconut milk in a saucepan until it just reaches a boil. Chop the chocolate very small and add to a large heat-proof bowl. Pour over the hot coconut milk and leave for 5 minutes. Now stir it all together until smooth.

Step 9

Divide the chocolate filling between the tart cases, transfer back to the fridge for 30 minutes. Now top with the pecans and chocolate shards and pomegranate and place back in the fridge for 30 minutes more or until set.

Step 10

Enjoy straight from the fridge or room temperature. The Mini Chocolate Pecan Tarts will keep for 5-7 days in the fridge.

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