CHOCOLATE DESSERTS: Chocolate lovers will be happy with these tartlets that look daintly but have big taste.

MINIATURE CHOCOLATE LIQUEUR TARTS:

 

 

 

1 quantity of prepared butter tart pastry; see recipe

filling:

    9 ½ oz. semi-sweet chocolate                                 

    1 tbsp. light corn syrup

    ½ cup whipping cream                                

    2 tbsp. orange liqueur or cognac

sweetened whipped cream                                                           

candied violet

 

 

 

 

Roll out pastry to roughly ¼-inch thickness and cut into pieces to fit 24 miniature tart cases. Arrange on cookie sheet and refrigerate for 30 minutes.

 

Preheat oven to 350 degrees F. Prick empty tart shells all over with a fork and bake blind for 10-12 minutes or until done. Remove from oven, un-mound tart cases while still warm and cool on rack until cold. Transfer tarts to individual paper cups. 

 

In a small saucepan, bring corn syrup and cream to a boil. Add in chocolate; Then  remove pan from heat. Let stand 2 minutes to melt chocolate. Stir until smooth. Add liqueur or cognac. Stir well. 

 

Fill miniature tarts with filling and chill until set.

 

Fill a pastry bag, with a small star nozzle attached, with the whipped cream. Decorate each tart with a rosette of cream and a piece of candied violet. Chill before serving.