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Ingredients
- Store tartlets in an airtight container up to 3 days.
- 1 1/2 c. sugar
- 1/2 c. butter, melted
- 3 Tb. unsweetened cocoa
- 1 1/2 Tb. plain cornmeal
- 1 Tb. all-purpose flour
- 2 tsp. white vinegar
- dash of salt
- 3 large eggs, lightly beaten
- 5 (2.1 oz.) pkgs. frozen mini phyllo pastry shells, thawed
- thawed frozen whipped topping
- Garnish: fresh raspberries
Preparation
Step 1
1. Preheat oven to 350 degrees. Stir together sugar and next 6 ingredients until blended. Add egs, stirring well. Spoon 1 tsp. chocolate mixture into each pastry shell, and place on 2 large ungreased baking sheets.
2.Bake at 350 degrees for 25 minutes or just until set. Remove to wire racks, and let cool completely (about 30 minutes). Dollop with whipped topping. Garnish with fresh raspberries, if desired.