Tuesday, August 12, 2008

Chocolate Tarts


½ c. butter
½ c. Crisco
1 c. sugar
1 beaten egg
1 tsp. almond extract
2 ½ c. flour

Cream. Pinch to walnut size in shell. Bake at 375 for 8-10 minutes.

Let shell come to a cool, then fill with "Chocolate Dessert" (See below)


2 c. powdered sugar
1 ½ c. butter (room temp)
Add: 1 c. fudge topping
2 sq. melted bakers chocolate
3 egg yolks
1 tbs. vanilla
Beat egg whites until stiff and fold in

Haylee's Note:
We like to top with a little whip cream (also after using the cake decorating tip). I also like to top it with a berry on that (blackberry or a raspberry). Enjoy!

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