Mini Chocolate Cream Tarts

If there was one dessert I know I can always count on to please a crowd at a viewing party- it would without a doubt be homemade chocolate cream pie. There is just something truly magical about putting creamy, velvety smooth chocolate pudding into pie form & these Mini Lindt Chocolate Cream Pies are a testament to that.

 

They have a toasted hazelnut chocolate shortbread crust, filled with silky dark and milk chocolate pudding. If you are anything like me, you might have a hard time not eating the chocolate pudding straight from the bowl, but trust me it is worth the self restraint once the tarts are assembled. These make a beautiful and decadent dessert for a party, and are simply irresistible when served with a dollop of freshly whipped cream.

 

Recently I have also become a little obsessed with using sugared rosemary to adorn my desserts so that’s what those pretty little rosemary sprigs are all about. Also I just have to say it took me nothing short of about a million tries to get those piped white chocolate designs right 😛 But it was definitely still a fun little project. These pies need no decoration, because their flavour alone speaks for itself – but if you do have a little extra time to dress them up, this was a really fun and simple way to do it.

You can find my recipe for these adorable little tarts on The Feed Feed website here 

Enjoy lovelies <3 <3

   

 

7 thoughts on “Mini Chocolate Cream Tarts

  1. Hi how many inches diameter of pie pan should I use if I don’t have the mini pans? Thanks! They look awfully delicious and I would like to make them.

    1. Hi Yvonne! You Could just use a standard 9 or 10 inch pie shell for sure! I usually just make one big pie when I make this recipe too 🙂
      Hope you enjoy!

  2. I looked at the recipe on The Feed Feed website and the ingredients lists 5 egg yolks, but in the directions I don’t see them being used. I’m guessing they would be incorporated the same as a standard custard, whisk them, add some of the hot liquid to temper and then add back to the remaining hot liquid and cook.

    1. Hi Martin!

      Thanks for catching that. For this recipe I usually just add the egg yolks to the sauce pan with the sugar, cornstarch etc & then whisk in the cream and thicken it from there. However you could definitely use a tempering technique if you prefer 🙂

      -KP

    1. Hi! Thanks so much for catching that! The recipe needs 1 1/2 cups of all purpose flour 🙂 I hope you love the recipe as much as we do!

      Happy Baking!

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