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1
Preheat oven to 350.
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2
Coat 2 mini-muffin tins (12 muffin cups each) with cooking spray or grease with butter.
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3
Add the chocolate wafers In a food processor, process until fine crumbs form.
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4
Transfer the crumbs into a medium bowl.
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5
Measure 1 1/2 cups crumbs and return to food processor, along with 1/4 cup plus 2 tablespoons of sugar, the salt, and 1 egg white.
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6
Pulse until evenly mixed.
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7
Spoon 1 tablespoon of the crumb mixture into each mini muffin cup.
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8
Press crumbs over the bottom and up sides of cups.
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9
Bake the cups in the preheated oven until set, 14 to 16 minutes.
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10
Add chocolate and butter in a double-boiler, stirring often, until melted; or microwave the mixture until melted, about 25 seconds.
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11
In a small bowl, mix together 4 tablespoons of sugar, the cornstarch, and 4 teaspoons of cocoa powder.
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12
Pour in a few tablespoons of the milk and whisk into a smooth paste, then whisk in remaining milk until well blended.
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13
Add to a small saucepan and cook over medium heat until thickened and large bubbles appear, 2 to 4 minutes.
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14
Add reserved yolk and remaining egg into a medium bowl.
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15
Whisk in about 1/2 cup hot milk mixture.
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16
Scrape egg-milk mixture into milk mixture in pan and cook, whisking, until just starting boiling, about 30 seconds.
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17
Whisk in melted chocolate and butter.
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18
Spoon hot filling into chocolate shells.
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19
Press plastic wrap over surface of mini pies to prevent a skin from forming.
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20
Chill until set, at least 2 hours and up to 2 days.
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21
Remove pies from baking sheets.
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22
Whisk cream with remaining 2 tablespoons of sugar until soft peaks form.
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23
Top each mini tart with a dollop of cream.
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24
Dust remaining cocoa with mini tarts.
