
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 |