Chocolate-Crusted Chocolate Tarts
Recipe from
Better Homes and Gardens
Double the chocolate in this tart recipe. Chocolate crust and chocolate filling make this easy dessert rich with flavor. Work carefully to get an even layer of crust in the muffin tins.

Servings:
8 servings
Prep Time:
25 mins
Total Time:
1 hr 20 mins
Ingredients
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1 recipeChocolate-Hazelnut Tart Shells (see recipe below)see savings

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10 to 10-1/2 ounces85-percent-cocoa chocolate or bittersweet chocolate, finely choppedsee savings

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3/4 cupwhipping creamsee savings

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1/2 cupmilksee savings

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3 tablespoonsflavored honey (raspberry, cinnamon, or ginger)see savings

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1egg, lightly beatensee savings

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Halved or chopped hazelnuts (filberts) (optional)see savings

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Directions
1.
Preheat oven to 325 degree F. Prepare Chocolate-Hazelnut Tart Shells; set aside.
2.
In a medium microwave-safe bowl combine chocolate, cream, and milk. Microwave, uncovered, on 100 percent power (high) for 3 to 4 minutes or until chocolate is melted and mixture is smooth, stirring once each minutes. Stir in honey. ()r, place chocolate in a medium-bowl. Set aside. In a small saucepan combine cream and milk. Bring to boiling. Pour over chocolate. Stir until chocolate is melted. Stir in honey.)
3.
Place egg in another medium bowl. Gradually stir hot chocolate mixture into beaten egg. Pour into tart shells.
4.
Bake 25 minutes. Cool slightly on wire rack for 30 minutes. Serve warm. If desired, garnish with coarsely chopped hazelnuts (filberts). Makes 12 servings.
Chocolate-Hazelnut Crust
Preheat oven to 375 degree F. Lightly coat 12 - 2-1/2-inch muffin cups with nonstick cooking spray; set aside. In a medium bowl stir together 1/2 cup melted butter, 2 tablespoons sugar, 1-3/4 cup crushed chocolate wafer crumbs (about 32 cookies), and 2/3 cup ground hazelnuts. Press into the bottom and sides of prepared muffin cups. Bake for 5 minutes. Using the bottom of a 1/4 or 1/3 cup dry measuring cup, lightly press down bottoms of crusts. Set aside while making filling.
Nutrition information
Per serving: Calories 379, Total Fat 28 g, Saturated Fat 14 g, Monounsaturated Fat 11 g, Polyunsaturated Fat 2 g, Cholesterol 59 mg, Sodium 218 mg, Carbohydrate 33 g, Total Sugar 21 g, Fiber 3 g, Protein 5 g. Daily Values: Vitamin A 0%, Vitamin C 1%, Calcium 4%, Iron 10%.
Percent Daily Values are based on a 2,000 calorie diet
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