French Silk Tarts

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Prep 20 min
Total 2 hr 50 min
Ingredients 6
Servings 16

Ingredients

box Pillsbury™ refrigerated pie crust, softened as directed on box

oz unsweetened baking chocolate, cut into pieces

cup butter, softened (do not use margarine)

cup sugar

1/2

teaspoon vanilla

pasteurized 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.

Expert 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

Nutrition Facts

Serving Size: 1 Tart

Calories: 310
Calories from Fat: 190

% Daily Value

Total Fat: 22g; 33%
Saturated Fat 12g 60% Trans Fat 0g
Cholesterol: 85mg; 29%
Sodium: 230mg; 10%
Potassium: 65mg; 2%
Total Carbohydrate: 26g; 9%
Dietary Fiber 1g 4% Sugars 13g
Protein: 3g

% Daily Value*:

Vitamin A: 8%; 8%
Vitamin C: 0%; 0%
Calcium: 0%; 0%
Iron: 6%; 6%

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;