These mini chocolate chess tarts feature a spicy gingersnap crust filled with a rich chocolate custard, topped with a fluffy brown sugar meringue. They're a decadent twist on a classic dessert, perfect for any special occasion or holiday gathering.
Ingredients: 1 1/2 cups gingersnap cookie crumbs. 6 tablespoons unsalted butter, melted. 1/4 cup granulated sugar. 1/8 teaspoon salt. 1 cup semi-sweet chocolate chips. 1/2 cup heavy cream. 3 large eggs. 1/2 cup packed light brown sugar. 2 tablespoons unsalted butter, melted. 1 teaspoon vanilla extract. 1/4 teaspoon salt. 1/2 cup granulated sugar.
Instructions: Preheat oven to 350F 175C. In a bowl, mix gingersnap crumbs, melted butter, granulated sugar, and salt until well combined. Press mixture firmly into the bottom and up the sides of mini tart pans. Bake crusts for 8-10 minutes or until set. Remove from oven and let cool. In a heatproof bowl, combine chocolate chips and heavy cream. Microwave in 30-second intervals, stirring in between, until chocolate is melted and mixture is smooth. In another bowl, whisk eggs, brown sugar, melted butter, vanilla extract, and salt until well combined. Gradually pour the chocolate mixture into the egg mixture, whisking constantly. Pour chocolate filling into the cooled tart crusts. Bake for 15-20 minutes or until filling is set around edges but slightly jiggly in the center. While tarts are baking, prepare the meringue by beating egg whites until soft peaks form. Gradually add granulated sugar while continuing to beat until stiff peaks form. Spread or pipe meringue over partially baked tarts, covering the filling completely. Return tarts to the oven and bake for an additional 10-12 minutes or until meringue is lightly browned. Cool tarts in pans on wire racks for 30 minutes, then carefully remove from pans and let cool completely. Refrigerate for at least 1 hour before serving.
Prep Time: 30 minutes
Cook Time: 35 minutes
czech rally cup