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French Silk Tarts
Prep 20min
Total2hr50min
Ingredients6
Servings16
Ingredients
1box Pillsbury™ refrigerated pie crust, softened as directed on box
3oz unsweetened baking chocolate, cut into pieces
1cup butter, softened (do not use margarine)
1cup sugar
1/2teaspoon vanilla
4pasteurized eggs* or 1 cup fat-free egg product
Directions
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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.
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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.
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