Ingredients
Shortbread dough
8 chocolate candies
200 g sugar
2 tsp cocoa powder
3 tbsp flour
A pinch of salt
3 egg yolks
1 cup milk
1 tsp vanilla extract
2 tbsp butter
Bake the pie shells. Let cool. Place one candy in each shell.
In a small saucepan over low heat, combine the sugar, cocoa powder, flour, salt, milk, and egg yolks. When the mixture begins to thicken, add the butter and vanilla and continue cooking for another minute or two. Pour this mixture over the candy and refrigerate the shells.
Beat 3 egg whites until stiff peaks form, then gradually add 1/4 cup sugar. Continue whisking until fluffy.
Pour the cream over the set chocolate and bake the tarts at 425 degrees Fahrenheit (220 degrees Celsius) until the cream begins to brown. Cool for at least 2 hours before serving.
Enjoy!
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