French Silk Tarts

Individual desserts begin with refrigerated pie crusts. The decadent chocolate filling is actually easy to prepare.

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Servings 16

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( 3 ) Ratings

3 Ratings

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ingredients 6
Prep Time 20 min
Total Time 2 hr 50 min

Ingredients

1: box Pillsbury® refrigerated pie crusts, softened as directed on box

3: oz unsweetened baking chocolate, cut into pieces

1: cup butter, softened (do not use margarine)

1: cup sugar

1/2: teaspoon vanilla

4: pasteurized eggs* or 1 cup fat-free egg product

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Directions

1 Heat oven to 425°F. Remove crusts from pouches; unroll on work surface. Pat or roll each crust into 11 1/2-inch circle. With 3 1/2-inch round cutter, cut 8 rounds from each crust; discard scraps. Fit rounds into 16 ungreased regular-size muffin cups, pressing in gently; prick sides and bottom with fork.
2 Bake 7 to 9 minutes or until edges are golden brown. Cool 1 minute; remove from muffin cups to wire rack. Cool completely, about 15 minutes.
3 Meanwhile, in 1-quart saucepan, melt chocolate over low heat; cool. In small bowl, beat butter with electric mixer on medium speed until fluffy. Gradually beat in sugar until light and fluffy. Beat in cooled chocolate and vanilla until well blended. Add eggs, one at a time, beating on high speed 2 minutes after each addition; beat until mixture is smooth and fluffy.
4 Fill tart shells with chocolate mixture. Refrigerate at least 2 hours before serving. Store in refrigerator.

EXPERT TIPS

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Expert Tips

*Because the eggs in this recipe are not cooked, pasteurized eggs must be used. Pasteurization eliminates Salmonella and other bacteria; using regular eggs in this recipe would not be food safe.

Place a chocolate-dipped strawberry on top of each tart for a beautiful presentation.

Skip the pie crust and make 8 quick dessert parfaits by layering the chocolate filling, whipped cream and chocolate-covered toffee bits in clear 6-ounce plastic cups.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Tart

Calories: 280
Calories from Fat: 180),

% Daily Value

Total Fat: 20g; 20%
(Saturated Fat 11g, 11% Trans Fat 1/2g 1/2% ),
Cholesterol: 85mg; 85%;
Sodium: 170mg; 170%;
Total Carbohydrate: 22g; 22%
(Dietary Fiber 0g 0% Sugars 13g 13% ),
Protein: 2g; 2%

% Daily Value*:

Vitamin A: 8%;
Vitamin C: 0%;
Calcium: 0%;
Iron: 6%;

Exchanges:

1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 Fat;

Carbohydrate Choices:

1 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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slosh29

report Posted Dec. 19, 2012 7:31 AM

petronella: That is why they also suggested using egg substitute. The substitute is already pre pasteurized. I have heard of pasteruized eggs but havent found any my local stores. If you are interested in making the recipe I suggest trying egg beaters, if you are simply complaining never mind. I tried this with egg beaters.I made mine a little larger and ended up with fewer but turned out very well..

petronella

report Posted Nov. 7, 2012 10:06 PM

I am curious, HOW do you pasturize an egg? I thought pasteurization was done by keeping the food to be pasteurized at a certain temperature for certain length of time. Anyhow that is how we pasteurized milk that we bought from a farmer neighbor. We raised chickens for eggs and never pasteurized them and we or any of our neighbors ever got sick from our eggs. We never got ill from the raw milk either, but we heard so much about how it was better so we bought a home pasteurizer. Back then we NEVER heard of pasteurizing eggs. I think pasteurizing eggs would result in an overcooked HARD boiled egg