Source: https://ohioeggs.com/recipes/mini-chocolate-cream-tarts/

Mini Chocolate Cream Tarts

Mini Chocolate Cream Tarts

These Mini Chocolate Cream Tarts are packed with big taste!

grocery Prep: 10min
timer Cook: 10min
restaurant 45 servings

Ingredients

1-1/4 cups granulated sugar, divided
1/4 cup unsweetened cocoa
1/4 cup cornstarch
1/8 teaspoon salt
2 cups nonfat milk
3 large eggs, separated
1 teaspoon vanilla extract
1/8 teaspoon cream of tartar
45 mini phyllo shells (about 15 in each package)

Directions

  • PREHEAT oven to 350°F.
  • COMBINE 1 cup of the sugar, cocoa, cornstarch and salt in medium saucepan. WHISK in combined milk and egg yolks. COOK over medium-low heat until mixture thickens, whisking constantly. BOIL 1 minute. REMOVE from heat. STIR in vanilla.
  • Meanwhile, BAKE phyllo shells on baking sheets 3 minutes or until slightly crisp. COOL on wire rack.
  • FILL each shell with about 1 tablespoon chocolate filling.
  • BEAT egg whites in medium bowl with electric mixer on high speed until foamy. STIR in cream of tartar.
  • Gradually ADD remaining 1/4 cup of the sugar, beating until stiff peaks form.
  • SPREAD meringue over top of each tart, making sure to seal edges.
  • BAKE tarts on baking sheets 5 to 7 minutes or until lightly browned.
  • SERVE warm or refrigerate before serving.

Notes

Tarts are best served warm, as refrigerating causes the shells to lose crispness. Filling can also be spooned into small oven-proof ramekins, topped with meringue, then baked at 350°F until meringue is golden.