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Wednesday, September 7, 2011

Chocolate Mini-Tarts

Since my attempt at making a chocolate pie earlier this year, I've been on the hunt for a better recipe for the chocolate filling. One of my friends, whose name shall remain untyped, promised that her mom's was the best recipe ever. I have yet to see that recipe, S.

Ahem.

But I did find a recipe worth trying in Cooking Light. I adapted it from a chocolate pie to mini-tarts because 1) I always keep filo mini-tart shells in the freezer and 2) I wanted a dish that could be frozen for enjoying at a later date.

If you want to read the original recipe, click here. Below is my revised version.

Mexican Chocolate Cream Pie
  • 2 pkgs mini filo shells (like these)
  • 1/2 c sugar
  • 2 T cornstarch
  • 1 T unsweetened cocoa
  • 1/4 t instant espresso powder
  • 1/8 t salt
  • 1/8 t ground red pepper
  • 1 large egg
  • 1 large egg yolk
  • 1 3/4 c 2% reduced-fat milk (do not substitute with 1% or fat-free)
  • 2 oz dark chocolate, chopped
Combine sugar, cornstarch, cocoa, espresso powder, salt, red pepper, egg and egg yolk in a bowl, stirring well with a whisk.


Place the milk in a medium, heavy saucepan over medium-high heat; cook until milk reaches 180F (do not boil). Gradually add hot milk to egg mixture, stirring constantly with a whisk. Return milk mixture to pan; cook over medium heat 10 minutes or until thick and bubbly, stirring constantly.


Remove from heat. Add chocolate; stir until smooth.


Place pan in a large ice-filled bowl for 10 minutes or until mixture cools, stirring occasionally.


Spoon filling into crust and cover surface of filling with plastic wrap. Chill for 3 hours or until set; remove plastic wrap.

If freezing, put them in a freezer-grade plastic bag with a layer of plastic wrap between tarts. Make sure you remove the excess air from the bag. If you don't have a vacuum sealer, use my handy trick: a plastic straw. Zip the bag closed, keeping a small space open for a straw. Suck the air out and seal closed. Much cheaper than a vacuum sealer and just as effective!


Since I will be serving these on an as-demanded basis, I didn't make a meringue for the topping. Instead, I decided to top them with a dollop of whipped topping - a quick and easy finish for dinner party quantities.


Hmmm....dinner party. JuJuBe and BonBon, I think I know what dessert I'll be serving with the salmon. Now I'm dying to see what you whip up for appetizers and sides!

2 comments:

  1. I was about to get REALLY upset until I read your last paragraph. I'm so excited that I'm doing a little jig in my office chair and I don't care who sees me do it!

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  2. I take care of things that way. But I'm still waiting on those side dish/appetizer lists... ;)

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