You'll love this old fashioned chocolate tart recipe. These buttery chocolate tarts taste simply amazing after frying! If you're crazy about fried pies, chocolate, and butter tarts, then you'll love these retro tasty treats. They're so easy to make, and I double dog dare you to only eat one!
Flour, small quantity for rolling dough
Package of 8 Grands!® Homestyle biscuits, or available brand
3 tablespoons of cocoa powder
1 cup sugar
3/4 cup vegetable oil
Kitchen Utensils Needed:
Lightly sprinkle flour onto a flat surface for rolling the biscuit dough, and crack open your can of biscuits.
Roll each biscuit out to about a 6-inch diameter circle.
Mix together the cocoa powder and the sugar, then add approximately 1/8 portion to 1/2 of each rolled-out biscuit.
Next, add a small amount of butter to each tart, as shown below.
With a pastry brush, apply a small amount of water around the edges of the tarts, one at a time, and fold the empty half of the tart over the half that contains the ingredients to form a half-moon shape, then use the tines of a fork to form a seal.
Prepare the remaining tarts, so they all appear as shown below.
Add about 3/4 cup of either vegetable oil to the frying pan. Carefully place your prepared tarts in the pan and allow them to fry on high heat until the edges begin to look golden brown.
Flip the tarts over very carefully using your spatula and fry the other side.
You may need to flip them more than once to brown, if you become impatient and don't allow a side to cook long enough initially.
Place the fried tarts on a paper towel and allow them to drain off the excess oil and to dry.
Arrange your chocolate tarts on a plate for serving, or place them in an airtight container for serving later.
These chocolatey pastry treats will go fast so consider yourself warned. Your family will want you to cook them often, so keep this old fashioned chocolate tart recipe handy!
Mom's Recipe Scrapbooks (c. 1920s)
3 squares unsweetened chocolate, broken in pieces
2 cups cold milk
1-1/2 cups white sugar
4 tablespoons cornstarch
1/4 teaspoon salt
2 egg yolks, beaten (save the whites for meringue topping)
1/2 cup seedless raisins
1/2 cup nutmeats, chopped
1 tablespoon butter
1 teaspoon vanilla flavor
8 baked tart shells
Add the unsweetened chocolate to milk in a double boiler and heat. When the chocolate is melted, beat with an egg beater until blended. Sift sugar, cornstarch, and salt together, and add to the chocolate mixture, then cook mixture until thickened, stirring constantly. Cook an additional 5 minutes, stirring occasionally.
Pour small amount of chocolate mixture over the beaten egg yolks in bowl, stirring vigorously to combine; add to mixture in double boiler and stir until mixture thickens again.
Remove chocolate mixture from heat, add raisins, nuts, butter, and vanilla. Carefully pour into tart shells and allow to cool.
Cover tarts with sweetened whipped cream before serving. Or, top with a meringue made by beating 4 tablespoons white sugar into 2 stiffly beaten egg whites, and baking in a slow oven (325°F) 12 to 15 minutes, until topping is browned.
Delicious when served either way.