This 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.

French Silk Tarts

PREP TIME: 15 minutes   RESTING TIME: 2 hours
24 Miniature Tarts
12 Three-inch tart shells
1 Eight-inch pie


  • ½ cup plus 2 Tablespoons Butter softened
  • 1 cup Superfine Sugar
  • 2 (one oz.) squares Unsweetened Chocolate
  • 1 ½ teaspoon Vanilla extract
  • 3 Eggs
  • 1 pint Heavy Whipping Cream


  • Combine softened butter and sugar in mixer. Cream until light and fluffy
  • Stir in melted chocolate and flavorings
  • Add 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 hour
  • Whip cream with 3 Tablespoons of Sugar
  • Fill pastry shells with chocolate, using a spoon or a pastry bag
  • Top with whipped cream and chocolate sprinkles, or chocolate shavings
  • Store in refrigerator or freezer

Chocolate Curls: You Tube Videos show step-by-step on how to make the curls


    If 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.