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.

• 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.