Mini Chocolate Cream Tarts

Chocolate Cream Tarts
  • Cook Time

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

    Yields: 45 servings

  • Nutritional Information

    Per serving: 1/45 of recipe

    Calories: 45

    Total fat: 1 g
    Saturated fat: 0 g
    Polyunsaturated fat: 0 g
    Monounsaturated fat: 0 g

    Cholesterol: 13 mg
    Sodium: 47 mg
    Carbohydrates: 9 g
    Fiber: 0 g
    Sugar: 5 g
    Protein: 1 g
    Vitamin A: 7 mcg
    Vitamin D: 0 mcg
    Folate: 8 mcg
    Choline: 12 mg
    Calcium: 16 mg
    Iron: 0 mg
    Potassium: 27 mg

Directions

  1. PREHEAT oven to 350°F.

  2. 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. STIR in vanilla.

  3. Meanwhile, BAKE phyllo shells on baking sheets 3 minutes or until slightly crisp. COOL on wire rack.

  4. FILL each shell with about 1 Tbsp. chocolate filling.

  5. BEAT egg whites in medium bowl with electric mixer on high speed until foamy. STIR in cream of tartar.

  6. Gradually ADD remaining 1/4 cup of the sugar, beating until stiff peaks form.

  7. SPREAD meringue over top of each tart, making sure to seal edges.

  8. BAKE tarts on baking sheets 5 to 7 minutes or until lightly browned.

  9. SERVE warm or refrigerate before serving.

Insider Info

  • 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.