
Mini Chocolate Cream Tarts

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.
large EGGS, separated |
3
|
granulated sugar, divided |
1 1/4 cups
|
unsweetened cocoa |
1/4 cup
|
cornstarch |
1/4 cup
|
salt |
1/8 tsp.
|
nonfat milk |
2 cups
|
vanilla extract |
1 tsp.
|
cream of tartar |
1/8 tsp.
|
mini phyllo shells (about 15 in each package) |
45
|
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.
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 |
To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.