Mini Chocolate Cream Tarts
mini phyllo shells
cream of tartar
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.