Mini Chocolate Cream Tarts

Directions

Preheat oven to 350°.

Coat 2 mini-muffin tins (12 muffin cups each) with cooking spray or grease with butter.

Add the chocolate wafers In a food processor, process until fine crumbs form.

Transfer the crumbs into a medium bowl.

Measure 1½ cups crumbs and return to food processor, along with ¼ cup plus 2 tablespoons of sugar, the salt, and 1 egg white.

Pulse until evenly mixed.

Spoon 1 tablespoon of the crumb mixture into each mini muffin cup.

Press crumbs over the bottom and up sides of cups.

Bake the cups in the preheated oven until set, 14 to 16 minutes.

Add chocolate and butter in a double-boiler, stirring often, until melted; or microwave the mixture until melted, about 25 seconds.

In a small bowl, mix together 4 tablespoons of sugar, the cornstarch, and 4 teaspoons of cocoa powder.

Pour in a few tablespoons of the milk and whisk into a smooth paste, then whisk in remaining milk until well blended.

Add to a small saucepan and cook over medium heat until thickened and large bubbles appear, 2 to 4 minutes.

Add reserved yolk and remaining egg into a medium bowl.

Whisk in about ½ cup hot milk mixture.

Scrape egg-milk mixture into milk mixture in pan and cook, whisking, until just starting boiling, about 30 seconds.

Whisk in melted chocolate and butter.

Spoon hot filling into chocolate shells.

Press plastic wrap over surface of mini pies to prevent a skin from forming.

Chill until set, at least 2 hours and up to 2 days.

Remove pies from baking sheets.

Whisk cream with remaining 2 tablespoons of sugar until soft peaks form.

Top each mini tart with a dollop of cream.

Dust remaining cocoa with mini tarts.