 |
Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 6 |
|
These little tartlets are so easy to make and present beautifully on a dessert tray. Try serving them sitting on a slice of kiwi ...beautiful! The recipe makes approximately 60 tartlets, so these would be wonderful to serve at luncheons, bridal or baby showers, even large family get-togethers. From Southern Living April 2006. Ingredients:
1 1/2 cups sugar |
3 tablespoons unsweetened cocoa |
1 1/2 tablespoons cornmeal |
1 tablespoon all-purpose flour |
2 teaspoons white vinegar |
1/2 cup butter, melted |
1 dash salt |
3 large eggs, lightly beaten |
60 frozen miniature phyllo cups, thawed (5 packages) |
frozen whipped topping, thawed for garnish |
Directions:
1. Combine the sugar, cocoal, cornmeal, flour, vinegar, butter and salt; mix well.
2. Add the eggs; stir to combine.
3. Spoon 1 heaping teaspoon of the chocolate into each phyllo shell.
4. Place on ungreased baking sheets.
5. Bake at 350 degrees for 25 minutes, or until set.
6. Cool completely on wire racks.
7. Garnish with whipped topping.
8. Store in an airtight container for up to three days.
|
|