CHOCOLATE CHESS PIE TARTLETS

Chocolate Chess Pie Tartlets image

Provided by @MakeItYours

Number Of Ingredients 14

1 1/2 c. granulated sugar
3 T. unsweetened baking cocoa
1 1/2 T. cornmeal
1 T. all-purpose flour
2 tsp. white vinegar
1/2 c. butter, melted
pinch salt
3 large eggs, lightly beaten
5 packages frozen mini phyllo shells {total of 60 shells}
whipped cream OR almond cream cheese topping for garnish, optional
4 oz. cream cheese, softened
1 1/2 T. confectioners' sugar
1/4 tsp. almond extract
1/3 c. Cool Whip

Steps:

Stir together sugar, cocoa, cornmeal, flour, vinegar, melted butter, and salt until well combined. Add eggs, stirring well.
Spoon about 1 heaping teaspoon of chocolate mixture into each mini phyllo shell and place on an ungreased baking sheet.
Bake at 350 degrees for 20-25 minutes, or until just set. Cool completely.
Store tartlets in an airtight container for up to 3 days.
{Optional} When ready to serve, top with a small dot of whipped cream or pipe tops with a bit of almond cream cheese topping.
Place cream cheese in a small mixing bowl; cream with a fork.
Add confectioners' sugar and almond extract; mix until well combined and smooth. Fold in Cool Whip.
Pipe onto Chocolate Chess Pie Tartlets.

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