CHOCOLATE CHESS TARTS

 It is taking me a while to get back busy in the kitchen after taking our road trip to visit extended family so bear with me. I did have the canasta group over on Tuesday afternoon for a fun afternoon of canasta. It was a fun afternoon since I was on the winning team - even winning the one hand of the revenge round, but it was also a fun afternoon because we have just started playing together again after more than a year of not being able to get together due to the pandemic. 

It is the hostess' choice as to whether dessert is served, but I always choose to serve dessert. Since chocolate chess pie is one of my favorites, when I found this recipe for Chocolate Chess Tarts, I knew I had to make it. Chocolate Chess Tarts are my favorite dessert at Golden Corral. Our Golden Corral that is just a few miles from us closed at the beginning of the pandemic and so far hasn't opened back up. I hope it does.

The recipe called for 12 unbaked 3 - inch tart shells and I could only find the graham cracker crust ones. I really wanted to make the tarts so I bought them. Everyone said they loved the graham cracker crusts and since I had eaten tarts both ways, I agree with them. I stored them in the refrigerator since I made them the afternoon before and didn't leave them out long enough to get at room temperature before I served them. Later that night I ate another one and it tasted so much better, more chocolate rich. I had not returned the other six tarts to the refrigerator after serving them to the ladies.

I can't believe I almost forgot to tell you easy these were to make.

CHOCOLATE CHESS TARTS

1       (5 - ounce) can evaporated milk

2       (1 - ounce) squares unsweetened chocolate

1/4    cup butter (1/2 stick)

2       large eggs

1-1/4 cups sugar

1       teaspoon vanilla extract

12     unbaked (3 - inch) tart shells or graham cracker tart crusts

Preheat oven to 350 degrees. Place tart shells on a large cookie sheet and set aside.

Combine milk, chocolate, and butter in a small saucepan; cook over low heat, stirring frequently, until chocolate and butter melt.

I stirred constantly with a whisk once the butter had melted to help the chocolate melt. Remove from the heat and let cool slightly.

Combine the eggs and sugar in a large bowl with a whisk.

Add chocolate mixture and vanilla, stirring until blended.

Pour into tart shells.

Bake for 30 minutes or until set.

Cool on a wire rack.

Can add a little whipped topping in the center to serve if you like.