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French Silk Tarts
box Pillsbury™ refrigerated pie crust, softened as directed on box
oz unsweetened baking chocolate, cut into pieces
cup butter, softened (do not use margarine)
pasteurized eggs* or 1 cup fat-free egg product
2009 © and ®/™ of General Mills
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Tart
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- Trans Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin A
- Vitamin C
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; 4 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
*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.
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.
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.
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.
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.
Fill tart shells with chocolate mixture. Refrigerate at least 2 hours before serving. Store in refrigerator.