Tart Dough

2 cups all purpose flour

1 tsp salt
1 tsp baking powder
2 TBSP Butter Flavor Crisco
1 egg yolk
4 TBSP sugar
1 –5 oz can evaporated milkMix dry ingredients in mixing bowl.
Cut in the crisco or you can use your dough hook for the mixer.
Add remaining ingredients and mix well.
Roll out thin and cut in circles for the pies.
I use a 3 inch cutter and make small pies
but you can use a 5 inch as well.
This dough makes 14 small pies and uses 1/2 of the filling below.
If you use a larger cutter such as the 5 inch,
you should use all the filling.

Chocolate Filling

1 cup sugar

1/2 cup cocoa

1/4 c cornstarch

1/2 tsp salt

4 cups milk

2 TBSP butter

2 tsp vanilla

In a heavy saucepan, combine sugar, cocoa, cornstarch and salt. Gradually add milk.

Bring to a boil over medium heat; boil and stir for 2 minutes. Remove from the heat; stir in butter and vanilla.

Cool in the refrigerator before adding it to the tart dough.

Assemble:

Put a good amount of filling onto the center of
the dough circle and gently fold over.
Crimp the edges with a fork to seal.

Heat about 1 inch of oil in frying pan or
you can use your deep fryer.
Fry a couple at a time only, unless you have someone helping you– they cook and burn quickly!

Let them drain on a cooling rack and
drizzle with chocolate frosting–
I use Chocolate Duncan Hines that I’ve heated
a minute in the microwave.

**********

Flour your work space…
Roll out the dough pretty thin…

I use a large Tervis glass for a cutter…

Add the filling…

Carefully fold over and crimp with a fork…

Place in the hot oil…

Turn them carefully…

Place in a wire rack to drain…

Add your chocolate frosting…

Yum!

Signature Chocolate Tarts Recipe

Author: Lisa Pinney

Ingredients

Scale

2 cups all purpose flour

1 tsp salt
1 tsp baking powder
2 TBSP Butter Flavor Crisco
1 egg yolk
4 TBSP sugar
1 –5 oz can evaporated milk

Chocolate Filling

1 cup sugar

1/2 cup cocoa

1/4 c cornstarch

1/2 tsp salt

4 cups milk

2 TBSP butter

2 tsp vanilla

Instructions

Dough:

Mix dry ingredients in mixing bowl.
Cut in the crisco or you can use your dough hook for the mixer.
Add remaining ingredients and mix well.
Roll out thin and cut in circles for the pies.
I use a 3 inch cutter and make small pies
but you can use a 5 inch as well.
This dough makes 14 small pies and uses 1/2 of the filling below.
If you use a larger cutter such as the 5 inch,
you should use all the filling.

Chocolate Filling:

In a heavy saucepan, combine sugar, cocoa, cornstarch and salt.

Gradually add milk.

Bring to a boil over medium heat; boil and stir for 2 minutes.

Remove from the heat; stir in butter and vanilla.

Cool in the refrigerator before adding it to the tart dough.

Assemble:

Put a good amount of filling onto the center of
the dough circle and gently fold over.
Crimp the edges with a fork to seal.

Heat about 1 inch of oil in frying pan or
you can use your deep fryer.
Fry a couple at a time only, unless you have someone helping you– they cook and burn quickly!

Let them drain on a cooling rack and
drizzle with chocolate frosting–
I use Chocolate Duncan Hines that I’ve heated
a minute in the microwave.