Chocolate Cream Tart is the TWD recipe this week. This tart consists of a cocoa shortbread crust, chocolate pastry cream, and a slightly sweetened whipped cream. I went small and made two-bite tartlettes. Mini-desserts are starting to become an obsession of mine. Mary & Caitlin--- I know you gals can relate! :)
The crust was formed and baked in a mini muffin pan (yielding 24 mini tarts), and I reduced the oven temp to 350F degrees and baking time to 15 minutes. I had a ton of pastry cream left and would definitely reduce this portion of the recipe in half if I go mini again.
Thanks to Kim of Scrumptious Photography for the great pick this week. Make sure to visit Kim's beautiful blog for this week's recipe --- she is a fabulous baker and photographer!!!