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How would you make small Chocolate Tarts for Christmas?

Julia_T | Nov 27, 201105:07 PM

This weekend I made some delicious mincemeat pastries, courtesy of the Wooden Spoon blog recipe (I made them as full rounds rather than crescents, but same idea)

However, since no one around here actually eats mincemeat much, I was thinking of using the same idea for Christmas cookies but with a chocolate filling - perhaps with orange rind or crushed peppermints for a Christmasy flavor.

But how? Most chocolate fillings would melt in the oven and leak out of the tarts or collapse them, I would guess. This is not, I think, the place for ganache. Nor can I bake the cookies and then fill them later, because the filling needs to be enclosed within the tarts and then baked, for the look I am aiming for.

There is an old Betty Crocker mini fudge tarts recipe (I have my mom's old Betty Crocker Cookies cookbook), but that is a cocoa based filling and I really prefer some actual chocolate in the mix. Should I try making that filling but putting a chocolate chip in the center of each?

Or perhaps I should advance-bake a mushy chocolate cake a la tartelette and then cut a small round of cooked cake to put in each tart before I bake the tart.

What do you think? Your ideas would be welcome.

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