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Chocolate Nut Tartlets
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1 3/4 cups all-purpose flour

1/2 cup sugar

1/2 cup Land O Lakes® Butter, softened

1 large Land O Lakes® Egg

1 teaspoon almond extract


1/2 cup mini semi-sweet chocolate chips

3/4 cup powdered sugar

1/3 cup Land O Lakes® Butter

1/4 cup dark corn syrup  

3/4 cup coarsely chopped cashews, almonds and/or pecans


Powdered sugar

 *Substitute light corn syrup.

How to make

  1. STEP 1

    Heat oven to 350°F.

  2. STEP 2

    Combine all crust ingredients in bowl. Beat at medium speed until mixture forms dough.

  3. STEP 3

    Press 1 level tablespoon crust mixture onto bottom and up sides of 36 ungreased mini muffin pan cups. Bake 11-13 minutes or until edges are lightly browned. Remove from oven; sprinkle 1/2 teaspoon mini chocolate chips into each crust. Set aside.

  4. STEP 4

    Combine 3/4 cup powdered sugar, 1/3 cup butter and corn syrup in 1-quart saucepan. Cook over medium heat, stirring constantly, 4-5 minutes or until mixture just comes to a boil. Remove from heat; stir in nuts.

  5. STEP 5

    Spoon 1 level teaspoon filling mixture into each crust. (Do not over fill.) Bake 5 minutes. Remove from oven; cool in pan 5 minutes. Run sharp knife around outside of crusts to loosen tarts. Remove tarts from pans; cool completely. Sprinkle with powdered sugar.

Tip #1

- Reheat filling over low heat, if filling becomes thick between baking batches of tartlets. (Do not allow filling to boil when reheating.)

Tip #2

- Measure each mini muffin cup. If each hold less than 2 tablespoons water, the yield will increase to 42 tartlets.

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