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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 1 |
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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 |
dash of salt |
3 large eggs, lightly beaten |
5 (2.1-oz.) packages frozen mini phyllo pastry shells, thawed |
garnish: thawed frozen whipped topping |
Directions:
1. Stir together first 7 ingredients until blended. Add eggs, stirring well. Spoon about 1 heaping tsp. chocolate mixture into each pastry shell, and place on 2 large ungreased baking sheets.
2. Bake at 350° for 25 minutes or just until set. Remove to wire racks, and let cool completely. Garnish, if desired.
3. Note: For testing purposes only, we used Athens Mini Fillo Shells. Store tartlets in an airtight container up to 3 days.
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