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French Silk Tarts

(3)

2 reviews

20 min prep time
2 hr 50 min total time
6 ingredients
16 servings

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Lovers of the classic French silk pie can now create the same delicious recipe in mini size.

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

Steps

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.

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

*It is not safe to eat uncooked eggs. Because the eggs in this recipe are not cooked, pasteurized eggs must be used. Pasteurization eliminates Salmonella and other bacteria. You can find pasteurized eggs in your grocery store next to the regular eggs.

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

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Tart

Calories: 280
Calories from Fat: 180

% Daily Value

Total Fat: 20g; 31%
Saturated Fat 11g 55% Trans Fat 1/2g
Cholesterol: 85mg; 29%
Sodium: 170mg; 7%
Total Carbohydrate: 22g; 7%
Dietary Fiber 0g 0% Sugars 13g
Protein: 2g

% Daily Value*:

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

1 1/2

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

Comments + Recipe Twists

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