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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.'"
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50 m servings
Serving size has been adjusted!
Original recipe yields 12 servings

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  • Prep

  • Cook

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  1. In a small mixing 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 nonstick cooking spray.
  2. 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.
  3. Bake at 375 degrees F for 18-22 minutes or until lightly browned and filling is set. Cool for 10 minutes before removing to a wire rack.


  • Nutritional Analysis: 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.

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Read all reviews 3
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These turned out pretty good! I was a little hesitant to try them since there was only one review, however they came out really tasty! Very rich and fudgy! Maybe I did something wrong, but after...

I made these for a friend's birthday. They were very simple. I used Ghirardelli(sp?) semi-sweet choc chips and they came out SO rich and delicious. I was pleasantly surprised.

YUM!!! I doubled the recipe for a bake sale. Ended up overfilling most of them. On the bright side, my family and I are enjoying them all to ourselves. The crust was kind of like a shortbread & ...

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