Photo: Alison Miksch; Styling: Caroline M. Cunningham
2 (14.1-oz.) packages refrigerated piecrusts
Vegetable cooking spray
1 1/2 cups sugar
3 tablespoons unsweetened cocoa
1 1/2 tablespoons cornmeal
1 tablespoon all-purpose flour
1/8 teaspoon table salt
1/2 cup butter, melted
2 teaspoons white vinegar
1 teaspoon vanilla extract
3 large eggs, lightly beaten
Garnishes: sweetened whipped cream, cocoa
How to Make It
Preheat oven to 350°. Unroll piecrusts on a flat surface. Cut 60 rounds, using a 2 1/2-inch cutter. Press rounds onto bottoms and up sides of a lightly greased (with cooking spray) 24-cup miniature muffin pan. Refrigerate remaining piecrust rounds until ready to use.
Whisk together sugar and next 4 ingredients in a medium bowl. Whisk in melted butter, vinegar, and vanilla. Add eggs, whisking until well blended. Spoon about 1 heaping teaspoonful chocolate mixture into each piecrust shell.
Bake at 350° for 20 to 24 minutes or until set and crust is golden brown. Cool completely on a wire rack (about 30 minutes). Repeat with remaining piecrust rounds and chocolate mixture.
Store in an airtight container up to 3 days. Top with whipped cream just before serving.
I've baked Chocolate Chess Pies for our family holiday celebrations for over 30 years. This delicious version was a big hit with my family and is destined to become a new family tradition. Looks like I'll be making these delicious morsels for the next 30 years!
These chocolate chess tarts are extremely easy and were the hit of Christmas dinner. They keep extremely well and I think become even better a few days after baking them...if you can hide them well enough so there are some leftovers. These truly are good to make a couple of days ahead of time they will be served. I even used the filling to make a larger chocolate chess pie and it turned out wonderful too. Excellent recipe that is so simple!!
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