Recipe: Fast Easy Creamy Chocolate Tarts

From Denny: Scouting around on the web, I was looking for something simple, easy and quick to make yet still get that full chocolate flavor. This simple recipe came from Hershey's Chocolate but you could use a better grade of your favorite chocolate if you prefer.

Also, found some other goodies on their site I'll be trying out this weekend when I have time to bake. I've used their recipes for years and have enjoyed every one of them! This recipe really does not involve baking at all and is perfect for a busy parent. You could also enjoy this recipe as a cooking project with your kids!

Hershey's Creamy Chocolate Tarts

Serves: 6

Ingredients:

2/3 cup HERSHEY'S SPECIAL DARK Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips
1/4 cup milk
1 tablespoon sugar
1/2 teaspoon vanilla extract
1/2 cup cold whipping cream
6 (4 oz. pkg.) single serve graham cracker crumb crusts
Sweetened whipped cream
Sliced fresh fruit or maraschino cherries or chilled cherry pie filling or fresh mint

Directions:

1. Place chocolate chips, milk and sugar in small microwave-safe bowl. Microwave at HIGH (100%) 1 minute or until milk is hot and chips melt when stirred. With wire whisk or rotary beater, beat until mixture is smooth; stir in vanilla. Cool to room temperature.

2. Beat whipping cream until stiff; carefully fold chocolate mixture into whipped cream until blended. Spoon or pipe into crusts. Cover; refrigerate until set. Top with sweetened whipped cream. Garnish as desired.

Recipe: Chocolate Glazed Chocolate Tart

From Denny: When you really want something special just hike yourself on over to Epicurious.com for a chocolate delight! I found this easy to make special tart and thought you might enjoy.

Chocolate Glazed Chocolate Tart

From: Paul Grimes

Epicurious: "A triple layer of crumbly crust, a truffle-like interior, and an almost patent-leather-shiny glaze make this tart the chicest take on chocolate we've come across in a long time."

Yield: Makes 8 to 10 servings
Active Time: 30 min
Total Time: 2 3/4 hr (includes cooling)

For crust:

9 (5- by 2 1/4-inch) chocolate graham crackers (not chocolate-covered), finely ground (1 cup)

5 tablespoons unsalted butter, melted

1/4 cup sugar

For filling:

1 1/4 cups heavy cream

9 ounces bittersweet chocolate (not more than 65% cacao if marked), chopped

2 large eggs

1 teaspoon pure vanilla extract

1/4 teaspoon salt

For glaze:

2 tablespoon heavy cream

1 3/4 ounces bittersweet chocolate, finely chopped

1 teaspoon light corn syrup

1 tablespoon warm water

Equipment:

a 9-inch round fluted tart pan (1 inch deep)

Make crust:

Preheat oven to 350°F with rack in middle.

Stir together all ingredients and press evenly onto bottom and 3/4 inch up side of tart pan. Bake until firm, about 10 minutes. Cool on a rack 15 to 20 minutes

Make filling:

Bring cream to a boil, then pour over chocolate in a bowl and let stand 5 minutes. Gently stir until smooth. Whisk together eggs, vanilla, and salt in another bowl, then stir into melted chocolate.

Pour filling into cooled crust. Bake until filling is set about 3 inches from edge but center is still wobbly, 20 to 25 minutes. (Center will continue to set as tart cools.) Cool completely in pan on rack, about 1 hour.

Make glaze:

Bring cream to a boil and remove from heat. Stir in chocolate until smooth. Stir in corn syrup, then warm water

Pour glaze onto tart, then tilt and rotate tart so glaze coats top evenly. Let stand until glaze is set, about 1 hour.

Cooks' note:

Tart is best the day it is made but can be made, without glaze, 1 day ahead and chilled. Bring to room temperature before glazing.

Photo from Epicurious.com

Paul Grimes Epicurious.com Conde Nast chocolate tart home cooking baking