Can we say decadent because this is what the following dessert is. It is rich and flavorful but yet easy to make. I decided to go with an entire pie instead of mini tarts just to save time.
Mini German Chocolate Brownie Pecan Tarts
2 refrigerated rolled pie crusts
3/4 cup(s) all-purpose flour
1 teaspoon(s) baking powder
6 tablespoon(s) (3/4 stick) unsalted butter
1 tablespoon(s) unsalted butter
4 ounce(s) unsweetened baking chocolate, chopped
1 cup(s) granulated sugar
4 large eggs
1 1/2teaspoon(s) pure vanilla extract
1/2 cup(s) light corn syrup
1/2 cup(s) packed light brown sugar
1/4 teaspoon(s) kosher salt
1 1/2cup(s) pecans
1/2 cup(s) sweetened flaked coconut
8 (4-inch) tart pans with removable bottoms
Heat oven to 350 degrees F. Place a tart pan upside down on a piece of paper and draw a circle 1 inch larger than the pan; cut out. Roll each pie crust into a 12 1/2-inch circle. Using the stencil, cut 4 rounds from each crust, chilling and rerolling scraps as necessary.
Fit the rounds into the bottom and up the sides of the tart pans. Cut away any overhanging dough and place the pans on a baking sheet. Using a fork, prick the bottoms of the crusts, and bake until just cooked through, 10 to 12 minutes.
Meanwhile, in a medium bowl, whisk together the flour and baking powder. Cut 6 tablespoons butter into small pieces and place in a microwave-safe bowl. Add the chocolate and microwave on high for 1 minute, then stir. Repeat at 30-second intervals until melted and smooth. Let cool for 5 minutes.
Using an electric mixer, beat the sugar, 2 eggs, and 1 teaspoon vanilla on high in a large bowl until pale, about 3 minutes. Beat in the chocolate mixture. Reduce speed to medium and add the flour mixture, mixing just to combine. Divide the mixture among the tart shells.
In a medium microwave-safe bowl, melt the remaining tablespoon butter. Whisk in the corn syrup, brown sugar, salt, the remaining 2 eggs, and 1/2 teaspoon vanilla. Stir in the pecans and coconut.
Spoon the mixture over the brownie batter and bake until the brownie is cooked and the pecan filling is just set, 25 to 30 minutes. Let the tarts cool 10 minutes, then remove from the pans and transfer to a wire rack to cool completely.