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# System prepended metadata

title: Mini Chocolate Silk Tartlets

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# Mini Chocolate Silk Tartlets
**by Anna Gall**

**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.
8.	
**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.
