Can't figure out what I did wrong. Made the filling twice. The first time, I failed to temper the eggs with the melted butter so the eggs curdled. I'm an experienced baker but I just went by the recipe. The second time, I tempered the eggs with the butter but the chocolate did not integrate with the butter/egg mixture. I went ahead and baked them anyway but had to throw them out. This is the first time I have failed with a Southern Living recipe. Wouldn't even attempt this one again. If anyone else tries it and succeeds, I'd like to know.
Chocolate Chess Tarts
Photo: Iain Bagwell; Styling: Caroline M. Cunningham
More From Southern Living
Total: 1 Hour, 50 Minutes
- 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
- 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.
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