French Silk Tarts

French Silk Tarts

Individual desserts begin with refrigerated pie crusts. The decadent chocolate filling is actually easy to prepare.

Prep Time

20

Minutes

Total Time

2:50

Hrs:Mins

Makes

16

tarts

1
box Pillsbury® refrigerated pie crusts, softened as directed on box
3
oz unsweetened baking chocolate, cut into pieces
1
cup butter, softened (do not use margarine)
1
cup sugar
1/2
teaspoon vanilla
4
pasteurized eggs* or 1 cup fat-free egg product
  1. Heat oven to 425┬░F. Remove crusts from pouches; unroll on work surface. Pat or roll each crust into 11 1/2-inch circle. With 3 1/2-inch round cutter, cut 8 rounds from each crust; discard scraps. Fit rounds into 16 ungreased regular-size muffin cups, pressing in gently; prick sides and bottom with fork.
  2. Bake 7 to 9 minutes or until edges are golden brown. Cool 1 minute; remove from muffin cups to wire rack. Cool completely, about 15 minutes.
  3. Meanwhile, in 1-quart saucepan, melt chocolate over low heat; cool. In small bowl, beat butter with electric mixer on medium speed until fluffy. Gradually beat in sugar until light and fluffy. Beat in cooled chocolate and vanilla until well blended. Add eggs, one at a time, beating on high speed 2 minutes after each addition; beat until mixture is smooth and fluffy.
  4. Fill tart shells with chocolate mixture. Refrigerate at least 2 hours before serving. Store in refrigerator.
Makes 16 tarts
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
*Because the eggs in this recipe are not cooked, pasteurized eggs must be used. Pasteurization eliminates Salmonella and other bacteria; using regular eggs in this recipe would not be food safe.
Kitchen Tips
Place a chocolate-dipped strawberry on top of each tart for a beautiful presentation.
Skip the pie crust and make 8 quick dessert parfaits by layering the chocolate filling, whipped cream and chocolate-covered toffee bits in clear 6-ounce plastic cups.

Nutrition Information:

1 Serving (1 Tart)
  • Calories 260
    • (Calories from Fat 170),
  • Total Fat 19g
    • (Saturated Fat 11g,
    • Trans Fat 0g),
  • Cholesterol 85mg;
  • Sodium 160mg;
  • Total Carbohydrate 20g
    • (Dietary Fiber 1g,
    • Sugars 13g),
  • Protein 2g;
Percent Daily Value*:
    Exchanges:
    • 1/2 Starch;
    • 0 Fruit;
    • 1 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 3 1/2 Fat;
    Carbohydrate Choices:
    • 1;
    *Percent Daily Values are based on a 2,000 calorie diet.