Mini Chocolate Cream Tarts
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
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
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. 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 Tbsp. 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.
- 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.