I love movies. I can sit and watch them back to back with no problem, especially if I’m working in the kitchen. I usually go for a comedy, or even an action movie. A scary movie needs to be watched preferably in the morning so that it’s not fresh on my mind when I go to bed. Chicken Little is afraid of the dark, don’t you know.
The one type of movie I try to stay away from is a romance. I don’t like to cry…and…. romantic movies make me cry.
Sometimes I wish I’d follow my own rules.
Before I started preparing the dough for this little tarts, I flipped through the channels on TV, and found a movie called P.S. I Love You. I’d never heard of this movie before, but I thought why not? I’ll give it a try.
I don’t know what came over me.
I went there.
I watched the movie.
I might as well call these tarts The Crying Tart, because I cried through the whole darn movie while I made them, but would you like to know what’s worse? I watched it the second time around, and cried all over again! Craziness. Why I would subject myself to this type of movie is beyond me.
And now? Well, I need to own this movie.
I loved it!
If you asked me what I love more…that movie, or these chocolate tarts, I wouldn’t even hesitate in my answer, because chocolate takes precedence every single time! And these little tarts? Delicious. Rich and creamy, this filling is much easier to make than you’d think! I used The Pioneer Woman’s recipe for the filling, and she calls for bittersweet for a deep chocolate flavor, I used semi-sweet chocolate, but I think you could use a mixture of semisweet and milk chocolate to make it creamy and light. Served with whipped cream, they are a simple dessert to enjoy while watching your favorite movie!
Life is good. It’s a “Hand me the box of tissues, I’ve been reduced to a sappy mush, and sometimes that’s okay…” kind of good.
- 1-1/2 cups granulated sugar
- ¼ cup cornstarch
- ¼ tsp salt
- 3 cups whole milk
- 4 egg yolks
- 6 oz semi-sweet chocolate, finely chopped
- 2 teaspoons vanilla
- 2 tbsp butter
- 2 cups all purpose flour
- 1 cup shortening
- ½ tsp salt
- ½ cup milk
- 1 tbsp vinegar
- In a medium saucepan, whisk together the sugar, cornstarch, salt, milk, and eggs. Stir over medium heat until the mixture comes to a boil, and thickens. The custard is ready when it coats the back of a wooden spoon.
- Remove from heat and add the chocolate, vanilla, and butter. Stir until the chocolate has melted, and the mixture is smooth.
- Pour into prepared tartlet shells, and refrigerate until ready to serve. Remove from the pan, and serve with whipped cream. The tarts will keep for a couple of days in a covered container in the refrigerator.
- In a small bowl, mix the milk and vinegar together. Set aside. In a large mixing bowl, blend the flour, shortening, and salt together until mixture is in pea size crumbles. Pour the milk and vinegar mixture into the flour mixture and stir. The dough will be sticky.
- Use plenty of flour, and roll the dough into a ball. Cut the dough ball in half (each half makes three tart crusts) and again, using plenty of flour on your rolling board, roll the first half to ⅛ inch thick. Take the bottom of one of the tartlet pans, and place it on the dough. Using a paring knife, cut a circle out of the dough about a ½” wider in diameter than the bottom of the tartlet pan. Press the circle of dough into a tartlet pan, and fold the overlapping dough back down the inside of the pan to make the sides of the tartlet sturdy. Place a pie weight onto the dough. Repeat with the remaining dough. To make it easier to handle the tartlet pans, place them on a baking sheet, and bake for 10 minutes at 350 degrees. Remove the pie weights and let the crust cool in the pans. Set aside. Do not remove the crust from the pans at this point!