Chocolate Chess Tarts

Southern Living
Chocolate Chess Tarts Recipe
Photo: Iain Bagwell; Styling: Caroline M. Cunningham
Makes 4 dozen


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1 (8-oz.) package cream cheese, softened
1 cup butter, softened
2 1/2 cups all-purpose flour
4 large eggs
1 cup sugar
1/2 cup buttermilk
1/3 cup butter, melted
2 teaspoons vanilla extract
2 (1-oz.) unsweetened chocolate baking squares, chopped
Garnish: shaved chocolate or chopped toasted pecans


Hands-on: 30 Minutes
Total: 1 Hour, 50 Minutes

1. Beat cream cheese and butter at medium speed with an electric mixer until creamy. Gradually add flour to butter mixture, beating at low speed until blended. Shape mixture into 48 balls, and place on a baking sheet; cover and chill 30 minutes.

2. Preheat oven to 350°. Place 1 dough ball into each cup of 2 lightly greased (24-cup) miniature muffin pans, and shape each into a pastry shell.

3. Whisk together eggs and next 4 ingredients. Microwave chocolate in a microwave-safe bowl at HIGH 1 to 1 1/2 minutes or until melted and smooth, stirring at 30-second intervals; stir chocolate into egg mixture. Pour into pastry shells.

4. Bake at 350° for 18 to 22 minutes or until filling is set. Cool in pans on wire racks 10 minutes. Remove from pans to wire racks; cool completely (about 20 minutes). Garnish, if desired.

Created date

August 2012