Food and Recipes Desserts Mini Chocolate Chess Tarts Recipe Be the first to rate & review! If you make tarts often, Test Kitchen Professional Pam Lolley suggests investing in a tart tamper. It will make quick work of fitting dough rounds into the pan. Another quick-prep tip: Stack piecrusts to cut multiple rounds in one turn. By Pam Lolley Pam Lolley Pam Lolley developed and tested recipes for Southern Living Magazine in the Souths most trusted Test Kitchen for 19 years. She worked closely with the editors planning and packaging stories, collaborating with art and photo teams on food styling and recipe reproduction to ensure reader satisfaction, content quality control, and recipe authenticity history and cooking. Her area of expertise was baking and and pastry development and she acted as the point person for these areas in the Test Kitchen. With 30+ years of experience in the culinary field, Pam created and tested 1000s of recipes for Southern Living. Southern Living's editorial guidelines Published on September 20, 2018 Print Rate It Share Share Tweet Pin Email Photo: Alison Miksch; Styling: Caroline M. Cunningham Hands On Time: 30 mins Total Time: 1 hrs 20 mins Yield: 5 dozen Ingredients 2 (14.1-oz.) packages refrigerated piecrusts Vegetable cooking spray 1 1/2 cups sugar 3 tablespoons unsweetened cocoa 1 1/2 tablespoons cornmeal 1 tablespoon all-purpose flour 1/8 teaspoon table salt 1/2 cup butter, melted 2 teaspoons white vinegar 1 teaspoon vanilla extract 3 large eggs, lightly beaten Garnishes: sweetened whipped cream, cocoa Directions Preheat oven to 350°. Unroll piecrusts on a flat surface. Cut 60 rounds, using a 2 1/2-inch cutter. Press rounds onto bottoms and up sides of a lightly greased (with cooking spray) 24-cup miniature muffin pan. Refrigerate remaining piecrust rounds until ready to use. Whisk together sugar and next 4 ingredients in a medium bowl. Whisk in melted butter, vinegar, and vanilla. Add eggs, whisking until well blended. Spoon about 1 heaping teaspoonful chocolate mixture into each piecrust shell. Bake at 350° for 20 to 24 minutes or until set and crust is golden brown. Cool completely on a wire rack (about 30 minutes). Repeat with remaining piecrust rounds and chocolate mixture. Chef's Notes Store in an airtight container up to 3 days. Top with whipped cream just before serving. Rate it Print