Mini Chocolate Silk Tartlets

Crust Ingredients:

1-1/2 cups all-purpose flour
½ teaspoon salt
1 teaspoon sugar
½ cup unsalted butter, cut into small cubes and softened
3 tablespoons heavy cream

Crust Instructions:

  1. Preheat oven at 400°F.  Lightly spray a 12-count cupcake tin.
  2. Whisk together the flour, salt, and sugar in a medium bowl or food processor bowl.
  3. Add butter, and blend together until the mixture resembles fine crumbs.
  4. Add cream; stir until crumbs are damp and hold together.
  5. Divide mixture into 12 parts, and pat into 12-count cupcake tin covering bottom and sides of each cup.
  6. Bake in oven at 400°F oven until crust is golden for about 10 -12 minutes.
  7. Let cool completely before filling.

Filling Ingredients:

2/3 cup granulated sugar
2 eggs
2 ounces unsweetened chocolate
1 teaspoon vanilla extract
1/3 cup butter, softened
2/3 cup heavy cream
1 tablespoon powdered sugar
Whipped cream for garnish

Filling Instructions:

  1. In a small saucepan, combine sugar and eggs until well-blended.
  2. Cook over low heat, stirring constantly, until mixture reaches 160°F and coats the back of spoon.
  3. Remove from heat; stir in chocolate and vanilla until smooth.
  4. Cool to lukewarm about 90°F; stir occasionally.
  5. In a small bowl, cream butter until light and fluffy.
  6. Add cooled chocolate mixture; beat on high speed for 5 minutes until light and fluffy.
  7. In large bowl, beat cream until it begins to thicken.
  8. Add powdered sugar; beat until stiff peaks form.
  9. Fold in chocolate mixture.
  10. Pour evenly into crusts.
  11. Chill for 6 hours before garnishing and serving.

Makes 12 mini tartlets.

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About the Author

Anna Gall with her husband, Dean live in historic St. Charles, Missouri. Anna travels, gardens, cooks, teaches culinary classes at the local community college, antiques, reads, and writes two blogs on topics she is most passionate about, organic gardening, kitchen creations, home life, and wholeness as a woman. During her summer 2021 residency at the Writers' Colony at Dairy Hollow, Anna started her first book, a series of short stories with a culinary theme.