Chocolate Chess Tarts Recipes

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 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 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.

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 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.