French Silk TartsPOPULAR, EASY, DELICIOUSThis popular chocolate dessert was served frequently, during my days as a caterer, and it always brought rave reviews. It’s also a family favorite, and preferred over birthday cake. Print RecipeFrench Silk TartsPREP TIME: 15 minutes RESTING TIME: 2 hoursSERVING OPTIONS:24 Miniature Tartsor12 Three-inch tart shellsor1 Eight-inch pieIngredients½ cup plus 2 Tablespoons Butter softened1 cup Superfine Sugar2 (one oz.) squares Unsweetened Chocolate1 ½ teaspoon Vanilla extract3 Eggs1 pint Heavy Whipping CreamInstructionsCombine softened butter and sugar in mixer. Cream until light and fluffyStir in melted chocolate and flavoringsAdd eggs, one at a time. After each egg addition beat 3 minutes on medium speed of electric mixer. (Total time: 9 minutes)Chill mixture 1 hourWhip cream with 3 Tablespoons of SugarFill pastry shells with chocolate, using a spoon or a pastry bagTop with whipped cream and chocolate sprinkles, or chocolate shavingsStore in refrigerator or freezerChocolate Curls: You Tube Videos show step-by-step on how to make the curlsNotesIf you want to serve it as a pie, use a seven to eight-inch pie pan. For a nine-inch pie pan, double the chocolate mixture in the recipe, or the chocolate layer will be too thin.kttadmin12019-02-11T21:13:05-07:00February 11th, 2019|Recipes|0 CommentsShare This Amazing Location!FacebookTwitterPinterestVk Related Posts Orange-Cranberry Bread Orange-Cranberry Bread December 18th, 2019 | 0 Comments Banana-Nut Bread Banana-Nut Bread December 11th, 2019 | 0 Comments Amaretto Cake Amaretto Cake December 4th, 2019 | 0 Comments Sock it to me Cake Sock it to me Cake November 27th, 2019 | 0 Comments Sweet Potato Pie Sweet Potato Pie November 20th, 2019 | 0 Comments Cranberry Frozen Salad Cranberry Frozen Salad November 13th, 2019 | 0 Comments Leave A Comment Cancel reply Recipe Rating Recipe Rating Comment Save my name and email in this browser for the next time I comment. This site uses Akismet to reduce spam. Learn how your comment data is processed.