Chocolate Chess Pie Tartlets Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix sugar and cocoa together. Beat the eggs then add to the cocoa mixture. Beat in the milk, butter and vanilla.
• Pour mixture into 9 inch unbaked pie shell and bake at 350 degrees F (175 degrees C) for 45 minutes or until set. Let cool before slicing.

Steps:

• Combine flour and salt; cut in butter and shortening until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Shape dough into a disk. Wrap and refrigerate 1 hour or overnight., On a floured surface, roll dough to fit a 9-in. pie plate. Trim and flute edge. Refrigerate 30 minutes. Preheat oven to 425°. Line unpricked crust with a double thickness of foil. Fill with pie weights. Bake on a lower oven rack until light golden brown, 15-20 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes. Cool on a wire rack. Reduce oven setting to 325°., In a large bowl, whisk eggs, sugars, melted chocolate, milk, flour and vanilla. Gradually whisk in butter. Pour into crust. Cover edge with foil to prevent overbrowning., Bake at 325° until a knife inserted in the center comes out clean, 35-40 minutes. Remove foil. Cool on a wire rack. Refrigerate, covered, for 3 hours or until chilled.

Steps:

• On a lightly floured piece of parchment, roll out dough into a 13-inch round, about 1/8 inch thick. Fit into a 9-inch pie dish. Using kitchen shears, trim to a 1-inch overhang; fold under. Crimp edges or decorate as desired. Lightly prick bottom of dough with a fork. Refrigerate 30 minutes.
• Preheat oven to 375 degrees with a rack in lower third. Line dough with parchment; fill with dried beans or rice. Bake until edges begin to turn golden, 20 to 25 minutes. Remove beans or rice and parchment; bake until bottom and sides are golden brown, about 20 minutes more. Transfer to a wire rack; let cool completely. (Crust can be made up to a day in advance and covered tightly in foil.)
• Reduce oven temperature to 350 degrees; place a foil-lined baking sheet below rack. In a large bowl, whisk together sugar, eggs, cocoa, espresso powder, and salt. Whisk in butter. Pour filling into crust. Place pie dish directly on rack; bake until filling wobbles slightly in center when gently shaken, 55 minutes to 1 hour. Transfer to wire rack; let cool completely, 2 hours. Refrigerate, uncovered, at least 2 hours and up to 2 days. Serve with whipped cream.