“The hardest part about these impressive little tartlets is waiting for the dough to chill! Serve after a heavy meal, or as sweet after-thought on a dessert tray.”
3hrs 14mins
24 bites

Ingredients Nutrition

  • 12 cup butter, softened
  • 14 cup sugar
  • 1 egg
  • 1 cup flour
  • 14 cup unsweetened cocoa powder
  • 18 teaspoon salt
  • 1 cup heavy cream, chilled
  • 2 tablespoons sugar
  • 14 teaspoon vanilla extract
  • mini chocolate chip, for garnish (optional)
  • unsweetened cocoa powder, for garnish (optional)


  1. Cream the butter and sugar until creamy using an electric mixer on medium speed; scraping bowl often.
  2. Add the egg; blend well.
  3. Reduce mixer speed to low; add the flour, cocoa powder, and salt (whisked together first); stir until well mixed, about 2-3 minutes.
  4. Cover bowl with plastic wrap; chill 2 hours.
  5. Preheat oven to 325*F.
  6. Divide dough into 24 equal pieces; press 1 piece of dough into each cup of an ungreased muffin tin.
  7. Press the dough evenly onto the bottom and up the sides of the cups.
  8. Bake for 14-18 minutes, or until set.
  9. Cool completely in tin on a wire rack.
  10. Using an electric mixer on high speed, whip the chilled cream and sugar in a chilled bowl until stiff peaks form, 1-2 minutes.
  11. Gently stir in the vanilla.
  12. Spoon 1 Tbsp.
  13. of the whipped cream into each shell; top with 1 mini chocolate chip and a dusting of cocoa powder, if desired.
  14. Store in the refrigerator.
  15. *Theseare best the day they're made.
  16. *.

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