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French Silk Tarts

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French Silk Tarts
  • Prep 20 min
  • Total 2 hr 50 min
  • Ingredients 6
  • Servings 16
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Lovers of the classic French silk pie can now create the same delicious recipe in mini size.
Updated Jun 20, 2013

Ingredients

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.

Tips from the Pillsbury Kitchens

  • tip 1
    Place a chocolate-dipped strawberry on top of each tart.

Nutrition Information

280 Calories, 20g Total Fat, 2g Protein, 22g Total Carbohydrate, 13g Sugars

Nutrition Facts

Serving Size: 1 Tart
Calories
280
Calories from Fat
180
Total Fat
20g
31%
Saturated Fat
11g
55%
Trans Fat
1/2g
Cholesterol
85mg
29%
Sodium
170mg
7%
Potassium
65mg
2%
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.
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