Petite Chocolate Fruit Tarts
Prep Time: 20 minutes
Other Time: 1 1/2 hours to complete

1 1/2 15oz packages refrigerated piecrust
2 Each 4oz semi-sweet chocolate baking bars, chopped
1 Cup whipping cream
1 1/2 tsp vanilla extract
Pinch of salt
Sweetened whipped cream
Ungreased muffin pans

PREHEAT OVEN TO 425 DEGREES

Unroll piecrusts, and stack on top of one another. Cut piecrust stack 3 times using a 3-inch round cutter, making 30 rounds. Press rounds into bottoms of ungreased muffin cups. Dough should come halfway up the sides, forming a cup. Flute edges with a fork if desired. Bake rounds at 425 degrees for 8-10 minutes or until golden in color. Let cool on wire rack in pans for about 10 minutes, then remove from pans and place cups on wire rack to cool completely, about 20 minutes more.

While cups are cooling combine baking chocolate and whipping cream in a heavy saucepan over low heat, and cook stirring constantly, until chocolate is melted and mixture is smooth, about 5 minutes. Remove from heat, stir in vanilla and salt. Set aside to cool for 30 minutes.

Add approximately 1 Tbsp chocolate filling to each of the 30 cups, cover and chill in the refrigerator for 1 to 24 hours. Before serving you can garnish with fresh fruits (ie; sliced strawberries, bananas, kiwi, or your favorites berries) and a dollop of whipped cream or you could add whipped cream and chocolate shavings. Either way they will be a hit. Wine Pairing: Shiraz or Pinot Grigio


Recipe contributed by: Cara Goodwin