Sinful Chocolate Tarts
Double chocolate, golden raisins and liqueurs -- indulgent!
- Serving Size: 1 tart
- 6 ounce semisweet chocolate pieces
- 1/4 cup butter or margarine
- 2 eggs
- 1 1/2 teaspoons sugar
- 1 teaspoon flour
- 1/4 cup creme de cacao
- 1 tablespoon whiskey
- 3/4 cup California golden raisins
- 2 package (11 ounces each) pie crust mix
- 1/2 cup unsweetened cocoa powder, sifted
- Whipped cream or powdered sugar
In top of double boiler, combine chocolate and butter. Heat over simmering water until melted; cool to room temperature. In mixer bowl, beat eggs and sugar until light; fold in flour. Gently stir in chocolate mixture, crème de cacao, whiskey and raisins; set aside.
In another mixing bowl, combine pie crust mix and cocoa powder. Prepare as package directs, using an additional 1 to 2 tablespoons water as needed. Roll out on floured surface to 1/16-inch thick. Cut into rounds with 2 3/4-inch biscuit cutter. Line 1 3/4-inch muffin tins with pastry. Prick generously with fork. Bake in preheated 450°F oven 10 minutes. Fill to tops with chocolate mixture. Reduce heat to 350°F and continue baking 8 minutes (filling should be soft). Cool. Serve garnished with whipped cream or powdered sugar. Decorate with chocolate curls, candies or candied cherries, if desired.
Nutrition Facts Per Serving
Calories 230 (55% from fat); Total Fat 15g (sat 5g, mono 6g, poly 0g, trans 0g ); Cholesterol 20mg; Protein 3g; Carbohydrate 24g; (Dietary Fiber 2g; Sugars 8g; ); Iron 1mg; Sodium 220mg; Calcium 19mg; Potassium 117mg
Comment on the Recipe
Comments may be moderated. If you don't see your comment, please be patient. It may be posted soon. Do not post your comment a second time. Thank you.