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| Servings |
Tarts
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Ingredients
- 1-1/4 cups granulated sugar divided
- 1/4 cup unsweetened cocoa
- 1/4 cup cornstarch
- 1/8 tsp salt
- 2 cups nonfat milk
- 3 large eggs separated
- 1 tsp vanilla extract
- 45 mini phyllo shells
- 1/8 tsp cream of tartar
Ingredients
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Rate this recipe!
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Instructions
- Preheat oven to 350 degrees.
- In a medium saucepan, combine 1 cup of sugar, cocoa, cornstarch, and salt.
- Combine and whisk in milk and egg yolks.
- Cook over medium-low heat until mixture thickens, whisking constantly.
- Boil for 1 minute. Stir in vanilla. Bake phyllo shells on baking sheets for 3 minutes or until slightly crisp.
- Cool on wire rack.
- Fill each shell with approx. 1 tablespoon of chocolate filling.
- In a medium bowl with an electric mixer on high speed, beat egg whites until foamy; stir in cream of tartar.
- Gradually add remaining 1/4 cup of sugar, beating until stiff peaks form.
- Spread meringue over top of each tart, making sure to seal edges.
- Bake tarts on baking sheets for approx. 5–7 minutes or until lightly browned.
- Serve warm or refrigerate before serving.
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