Chocolate Chess Tartlets Recipes

CHOCOLATE CHESS PIE II

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix sugar and cocoa together. Beat the eggs then add to the cocoa mixture. Beat in the milk, butter and vanilla.
• Pour mixture into 9 inch unbaked pie shell and bake at 350 degrees F (175 degrees C) for 45 minutes or until set. Let cool before slicing.

CHOCOLATE CHESS PIE

Steps:

• Combine flour and salt; cut in butter and shortening until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Shape dough into a disk. Wrap and refrigerate 1 hour or overnight., On a floured surface, roll dough to fit a 9-in. pie plate. Trim and flute edge. Refrigerate 30 minutes. Preheat oven to 425°. Line unpricked crust with a double thickness of foil. Fill with pie weights. Bake on a lower oven rack until light golden brown, 15-20 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes. Cool on a wire rack. Reduce oven setting to 325°., In a large bowl, whisk eggs, sugars, melted chocolate, milk, flour and vanilla. Gradually whisk in butter. Pour into crust. Cover edge with foil to prevent overbrowning., Bake at 325° until a knife inserted in the center comes out clean, 35-40 minutes. Remove foil. Cool on a wire rack. Refrigerate, covered, for 3 hours or until chilled.

CHOCOLATE TARTLETS

Steps:

• Preheat the oven to 350 degrees F. Spray 5 (4 1/2-inch) tartlet pans with nonstick spray.
• Divide the cookie dough into 5 equal-sized balls. Press each dough ball into the tartlet pans; making sure it covers the sides and bottoms. Put the pans on a cookie sheet and bake until golden, about 15 to 18 minutes. Remove the pans from the oven and let cool completely. Turn the oven down to 325 degrees F.
• Put the chopped chocolate into a bowl. Add the heavy cream to a small saucepan over low heat. Bring the cream up to a low simmer. Pour the hot cream over the chocolate. Stir or whisk the chocolate and cream until smooth and melted. Stir in the corn syrup, sugar, and salt. Whisk in the beaten egg. Ladle the filling into the cooled tart shells and bake until the filling is set and the surface is glossy, about 15 to18 minutes. Remove the tartlets from the oven and let cool. Garnish with whipped cream and chocolate shavings and serve.

LEMON CHESS TARTLETS

Steps:

• Using an electric mixer on medium speed, beat the cream cheese and butter until creamy. Reduce mixer speed to low and gradually add the flour. Mix just until combined.
• Shape the dough into 48 balls, using a scant tablespoon of dough at a time. Place the dough balls on a baking sheet. Cover and chill for 30 minutes.
• Preheat oven to 350°F. Lightly grease 48 mini muffin cups.
• Place 1 dough ball into each cup. Press the dough into the bottom and up the sides of the cups, forming a pastry shell. If you have a tart tamper, this is a perfect use for it. Coat it lightly with a bit of flour to keep the dough from sticking to it.
• Whisk together the eggs, sugar, buttermilk, lemon juice, and melted butter. Fill each pastry shell with the mixture.
• Bake 18-22 minutes, or until the filling is set. Cool in pans on wire racks for 10 minutes. Then, carefully remove the tarts from the pans to cool completely on wire racks.

MINI CHOCOLATE CHESS TARTS WITH GINGERSNAP CRUST AND BROWN SUGAR MERINGUE

Steps:

• Preheat the oven to 350 degrees.
• In a food processor, blend the gingersnaps, brown sugar, and salt until the cookies are a fine crumb.
• Pour in the melted butter and blend until fully combined.
• Divide the crust mixture up evenly between three mini tart pans and pack it in along the bottom and the sides. I used USA Pan mini tart pan, which has six 4-inch tarts in one pan.
• Parbake the crust for 8 minutes. Take the tart pan out of the oven and press the crust down with a spoon if it has puffed up at all.
• While the crust is baking, make the chocolate chess filling. Start by melting the chocolate and butter together in a small bowl.
• In a separate medium bowl, whisk together the sugars, flour, cocoa powder, egg, and salt for 1-2 minutes until light and fluffy.
• Add the heavy cream and vanilla and mix until fully combined.
• Then pour in the melted chocolate butter mixture, and whisk until fully combined.
• Pour the batter into the gingersnap crusts evenly, then bake at 350 degrees F for about 25 minutes. When they are ready, the sides will be set and the very center should have a slight wobble.
• Allow to cool completely in the pan before removing and topping with meringue.
• Using an electric mixer, beat the egg white until it becomes foamy.
• Begin slowly adding the brown sugar until all of it is used up.
• Continue beating until stiff peaks form.
• Top each cooled chocolate chess tart with the meringue, and enjoy!

CHOCOLATE CHESS PIE

Steps:

• Preheat oven to 400 degrees F (200 degrees C)
• Mix together sugar, cocoa, and melted butter. Stir in evaporated milk, beaten eggs, vanilla, and chopped pecans.
• Pour nut mixture into unbaked pie shell. Bake for 10 minutes. Reduce heat to 325 degrees F (165 degrees C) and bake for 30 minutes.

CHOCOLATE CHESS TARTS

Steps:

• Combine first three ingredients in a small saucepan; cook over low heat, stirring frequently, until chocolate and butter melt.
• Cool slightly.
• Combine eggs and sugar in a large bowl; add chocolate mixture and vanilla, stirring until blended.
• Pour into tart shells; place filled pies on a baking sheet.
• Bake at 350 degrees for 30 minutes or until set.
• Cool on a wire rack.

CHOCOLATE CHESS PIE TARTLETS

Steps:

• Stir together sugar, cocoa, cornmeal, flour, vinegar, melted butter, and salt until well combined. Add eggs, stirring well.
• Spoon about 1 heaping teaspoon of chocolate mixture into each mini phyllo shell and place on an ungreased baking sheet.
• Bake at 350 degrees for 20-25 minutes, or until just set. Cool completely.
• Store tartlets in an airtight container for up to 3 days.
• {Optional} When ready to serve, top with a small dot of whipped cream or pipe tops with a bit of almond cream cheese topping.
• Place cream cheese in a small mixing bowl; cream with a fork.
• Add confectioners' sugar and almond extract; mix until well combined and smooth. Fold in Cool Whip.
• Pipe onto Chocolate Chess Pie Tartlets.