Chocolate Dulce de Leche Tarts

1. 1

   Roll out pastry to 1/8-inch thickness.

2. 2

   Cut to fit in 35 (4x1-inch) tart pans (or in 7 tart pans for trial recipe), rolling trimmings as necessary.

3. 3

   Transfer pans to sheet pan; prick pastry with fork.

4. 4

   Bake in 400 degrees F-convection oven 5 min.

5. 5

   or until golden brown.

6. 6

   Mix 5 cups Variegate (or 1 cup Variegate for trial recipe) and dulce de leche; spoon about 2 Tbsp.

7. 7

   into each pie crust.

8. 8

   Place chocolate in large bowl; set aside.

9. 9

   Cook whipping cream and sweetened condensed milk in saucepan on medium heat 8 to 10 min.

10. 10

    or until mixture reaches160 degrees F, stirring frequently.

11. 11

    Add to chocolate; stir until melted.

12. 12

    Beat eggs and vanilla with whisk until well blended.

13. 13

    Gradually add to chocolate mixture, stirring after each addition until well blended.

14. 14

    Spoon into pie crusts, adding about 1/3 cup to each.

15. 15

    Bake in 275 degrees F-convection oven 10 to 12 min.

16. 16

    or until set.

17. 17

    Cool to room temperature.

18. 18

    Mix remaining 1-1/4 cups Variegate (or remaining 1/4 cup Variegate for trial recipe) with whipped topping; pipe about 1 Tbsp.

19. 19

    onto each tart.

* Per serving · 4 servings · Values may vary.

No additional tips available.