Chocolate Chess Tartlets Recipes

CHOCOLATE CHESS TARTLETS

Steps:

• Combine the sugar, cocoal, cornmeal, flour, vinegar, butter and salt; mix well.
• Add the eggs; stir to combine.
• Spoon 1 heaping teaspoon of the chocolate into each phyllo shell.
• Place on ungreased baking sheets.
• Bake at 350 degrees for 25 minutes, or until set.
• Cool completely on wire racks.
• Garnish with whipped topping.
• Store in an airtight container for up to three days.

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.

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.

SALTED CHOCOLATE TARTLETS

Steps:

• Preheat oven to 350 degrees. On a lightly floured work surface, roll out dough to an 1/8-inch thickness. With a 3 1/2-inch cookie cutter, cut dough into 24 rounds (reroll scraps if necessary), then press into 24 standard muffin cups (dough should come 3/4 inch up sides). Freeze until firm, 10 minutes (or up to 1 day).
• Bake until shells are golden, 18 minutes. Let cool completely in pan.
• In a medium heatproof bowl, combine chocolate and 1/2 teaspoon salt. In a small saucepan, bring cream to a bare simmer over medium-high. Immediately pour over chocolate, add vanilla, and let sit 1 minute. Stir gently until mixture is completely smooth. Pour chocolate into cooled shells and refrigerate until set, 20 minutes. To serve, sprinkle with coarse salt.

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 III

Steps:

• Preheat oven to 350 degrees F (175 degrees C.)
• In a large bowl, combine sugar, cocoa and melted butter. Beat until smooth. Beat in eggs, milk and vanilla. Pour filling into pie shells.
• Bake in the preheated oven for 35 to 40 minutes, or until golden brown and filling is set.

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 GANACHE HEART TARTLETS

Steps:

• Preheat oven to 325 degrees. Make the tart shells: Coat five 5-inch heart-shaped tart pans with cooking spray. Whisk together flour, cocoa, and salt.
• Beat butter with a mixer on medium speed until fluffy, about 3 minutes. Add sugar, and beat until pale and fluffy, about 2 minutes. Reduce speed to low. Add vanilla and flour mixture, and mix until dough just begins to hold together, 1 to 2 minutes. Turn out dough onto plastic wrap, wrap, and refrigerate for 30 minutes.
• Roll out dough to 1/4-inch thickness on a lightly floured surface. Cut dough into 5 equal pieces, and press into bottom and up sides of prepared tart pans. Using a sharp paring knife, trim excess dough flush with edges of pans. Patch any tears. Refrigerate for 1 hour.
• Bake tart shells on a rimmed baking sheet until firm, about 25 minutes. Let cool completely on wire racks.
• Make the ganache filling: Place chocolate in a bowl. Heat cream and milk in a small saucepan over medium-high heat until almost boiling; pour over chocolate. Let stand for 2 minutes. Slowly whisk until smooth. Let stand 10 minutes more. Stir in egg. Return tart shells to baking sheet, and pour in filling. Bake until just set, about 25 minutes. Let cool completely before removing from pans. Decorate with meringue hearts.