Mini Chocolate Cream Tarts
Ingredients & 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. 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 |
tips
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.
Nutritional Info
| 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 |