Mini Semi-Sweet Chocolate Pudding Tart
Ingredients
- 6 tbsp. Sugar
- ¾ cup Butter, unsalted
- 3 tbsp. Cocoa powder
- 2 cups Graham cracker crumbs
Mini Semi-Sweet Chocolate Pudding Tart
Makes: 8 Servings
Crunchy chocolate graham cracker crust topped with creamy chocolate pudding, a generous sprinkling of M&M’S® Mini Semi-Sweet Chocolate Candies, and a dollop of crème fraîche sweetened with whipped cream and vanilla.
Direction
- Preheat conventional oven to 350°F.
- Combine sugar, butter, and cocoa powder in small saucepan and bring to boil, stirring constantly.
- Combine butter mixture with graham cracker crumbs in medium bowl and mix thoroughly.
- Press 1/3 cup of crumbs into each of eight 4" tart shells so bottom and sides are evenly covered. Bake for 10 minutes or until crust is set and no longer looks moist. Let cool.
- For the filling, whisk sugar, cocoa powder, cornstarch, and salt in heavy medium saucepan until blended. Gradually add 1/3 cup milk, whisking until smooth paste forms. Whisk in remaining milk, and ¼ cup cream.
- Stir mixture constantly over medium heat, scraping bottom and sides of pan until pudding thickens and begins to bubble at edges, about 5 minutes. Remove from heat and mix in vanilla.
- Pour hot pudding equally into crusts and spread evenly. Cool 1 hour at room temp. Cover with plastic wrap; chill overnight. (Can be made up to this point 2 days ahead. Keep refrigerated.)
- For the topping, beat crème fraîche, whipping cream, sugar, and vanilla with electric mixer just until stiff peaks form and mixture is thick enough to spread (do not overbeat).
- Dollop large spoonful onto each tart and sprinkle 1 tbsp. M&M’S® Mini Semi-Sweet Chocolate Candies over top. Serve immediately.