Truffle-Filled Cookie Tarts

1. 1

   Preheat oven to 400u00b0. In a large bowl, beat butter and sugars until blended. Beat in egg and vanilla. In another bowl, whisk flour, cocoa and baking soda; gradually beat into creamed mixture.

2. 2

   Shape level tablespoons of dough into 2-1/2-in.-wide patties. Press onto bottoms and up the sides of greased mini-muffin cups.

3. 3

   Bake until set, 8-10 minutes. Immediately press a deep indentation in center of each with the end of a wooden spoon handle. Cool in pans 5 minutes. Remove to wire racks to cool completely.

4. 4

   For filling, in a small heavy saucepan, combine chocolate chips, cream and butter; cook and stir over medium heat until smooth. Remove from heat.

5. 5

   In a small bowl, whisk a small amount of hot mixture into egg yolks; return all to pan, whisking constantly. Cook over low heat, stirring constantly, until mixture is thickened and a thermometer reads at least 160u00b0, 15-17 minutes. Do not allow to boil. Immediately transfer filling to a bowl; cool 20 minutes, stirring occasionally.

6. 6

   Spoon 1 tablespoon filling into each crust. Top with sprinkles. Refrigerate until cold, about 1 hour.

* Per serving · 4 servings · Values may vary.