How to Make Chocolate Tarts

These are tarts that look fattening and heavy, but are light and chocolaty. Enjoy!

Difficulty: Moderate

Instructions

Things You'll Need:

• 8 (17 by 13-inch) frozen phyllo pastry sheets, thawed
• 1/2 cup butter, melted
• 6 ounces milk chocolate chips
• 1/2 cup almonds, toasted and finely chopped
• 1 1/2 cups heavy whipping cream
• 1 cup melted milk chocolate
• 1/4 tsp. almond extract
• 12 cup muffin tin, or 2 6 cup muffin tins
• Wooden spoon
• Rubber spatula
• Large mixing bowls
• Hand mixer

1. Preheat the oven to 375 degrees F.

2. Place almonds evenly on a sheet pan and bake for 6 to 8 minutes or until lightly brown/toasted.

3. Remove almonds from the oven and allow to cool completely.

4. On another work surface, lay 1 phyllo sheet on a work surface.

5. Brush the phyllo with melted butter.

6. Top with another phyllo sheet.

7. Repeat with more butter and 2 more phyllo sheets.

8. Cut the 4 stacked phyllo sheets into 6 even squares.

9. Line each muffin cup with phyllo square, allow the edges to fold out and extend above the cup edges.

10. Repeat with the remaining 4 phyllo sheets and melted butter.

11. Bake about 9 minutes or until the phyllo cups are golden brown,

12. Remove cups from the oven and allow to cool completely.

13. Mix 6 ounces of milk chocolate and 1/4 cup of heavy cream in a microwave safe bowl.

14. Cook in the microwave for 3 minutes 50% power, stir until the chocolate is melted and smooth.

15. Pour into a large bowl and cool to barely lukewarm.

16. Take cooled almonds and chop finely, then add to chocolate mixture.

17. Using an electric hand mixer, beat the remaining 1 1/4 cups heavy cream and almond extract in another large bowl to firm peaks.

18. Fold the whipped cream into the milk chocolate/almond mixture in 2 batches so as not to deflate the whipped cream.

19. Melt 1 cup of milk chocolate chips in the microwave on 50% power for about 1 to 2 minutes or until melted.

20. Spoon 2 teaspoons of the milk chocolate spread into each phyllo cup and place cups in the refrigerator to allow the chocolate to harden.

21. After about 10 minutes remove phyllo cups from the refrigerator and spoon an ice cream scoop of milk chocolate mousse into the cooled phyllo cups.

22. Optional: You can sprinkle with shaved chocolate for decoration.

23. Place cups on a plate and serve.

Tips & Warnings

• You can make phyllo cups 2 days in advance. Store them at room temperature in a sealed container.
• You can make the chocolate mousse up to 8 hours in advance, just remember to keep it refrigerated.
• Watch the almonds in the oven carefully so as not to burn them. They cook quickly.