KitchenMagician's Recipe

TARTS - CREAM - DOUBLE CHOCOLATE

Category: Tarts

Make 30 tarts.

1 1/2 c. granulated sugar
1/3 c. cornstarch
1/2 tsp. salt
3 c. milk
3/4 c. semisweet chocolate chips
2 1-oz. squares unsweetened chocolate, chopped
4 egg yolks, beaten
1 T. vanilla extract

30 2 1/2-inch sweet pastry tarts shells, baked

sweetened whipped cream
chocolate shavings for garnish

Combine sugar, cornstarch, and salt in a 2-quart saucepan; gradually stir in milk.
Add chocolate chips and unsweetened chocolate.
Place over medium heat, stirring constantly, until mixture thickens and boils.
Boil and stir 1 minute.
Place egg yolks in a medium heatproof bowl.
Gradually pour half of chocolate mixture into egg yolks, whisking constantly.
Whisk egg yolk mixture back into mixture in saucepan.
Place over medium heat and bring back to a boil, stirring constantly. Boil and stir 1 minute. Remove from heat; stir in vanilla extract.
Spoon into tart shells. Press a layer of plastic wrap onto filling.
Refrigerate at least 4 hours but no longer than 48 hours.
Remove plastic wrap before serving and top with whipped cream and chocolate shavings.