Signature Chocolate Tarts Recipe




2 cups all purpose flour
1 tsp salt
1 tsp baking powder
2 TBSP Butter Flavor Crisco
1 egg yolk
4 TBSP sugar
15 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




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.


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.