Mini Chocolate Chess Tarts Recipe

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.

Mini Chocolate Chess Tarts
Photo: Alison Miksch; Styling: Caroline M. Cunningham
Hands On Time:
30 mins
Total Time:
1 hrs 20 mins
5 dozen


  • 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


  1. 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.

  2. 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.

  3. 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.

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