Chocolate-Crusted Chocolate Tarts There is double the chocolate in this tart recipe. Chocolate crust and chocolate filling make the easy dessert rich with flavor. Work carefully to get an even layer of crust in the muffin tins. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on August 10, 2021 Print Share Share Tweet Pin Email Photo: Edmind Barr Prep Time: 25 mins Bake Time: 25 mins Cool Time: 30 mins Total Time: 25 mins Servings: 12 Jump to Nutrition Facts Ingredients 1 Chocolate-Hazelnut Tart Shells (see recipe below) 10 ounce 85-percent-cocoa chocolate or bittersweet chocolate, finely chopped ¾ cup whipping cream ½ cup milk 3 tablespoon flavored honey (raspberry, cinnamon, or ginger) 1 egg, lightly beaten Halved or chopped hazelnuts (filberts) (optional) Chocolate-Hazelnut Crust ½ cup melted butter 2 tablespoon sugar 1 ¾ cup crushed chocolate wafer crumbs (about 32 cookies) ⅔ cup ground hazelnuts Directions Preheat oven to 325 degree F. Prepare Chocolate-Hazelnut Tart Shells; set aside. In a medium microwave-safe bowl combine chocolate, cream, and milk. Microwave, uncovered, on 100 percent power (high) for 3 to 4 minutes or until chocolate is melted and mixture is smooth, stirring once each minutes. Stir in honey. Or, place chocolate in a medium-bowl. Set aside. In a small saucepan combine cream and milk. Bring to boiling. Pour over chocolate. Stir until chocolate is melted. Stir in honey.) Place egg in another medium bowl. Gradually stir hot chocolate mixture into beaten egg. Pour into tart shells. Bake 25 minutes. Cool slightly on wire rack for 30 minutes. Serve warm. If desired, garnish with coarsely chopped hazelnuts (filberts). Makes 12 servings. Chocolate-Hazelnut Crust Preheat oven to 375 degree F. Lightly coat 12 - 2-1/2-inch muffin cups with nonstick cooking spray; set aside. In a medium bowl stir together melted butter, sugar, chocolate wafer crumbs, and ground hazelnuts. Press into the bottom and sides of prepared muffin cups. Bake for 5 minutes. Using the bottom of a 1/4 or 1/3 cup dry measuring cup, lightly press down bottoms of crusts. Set aside while making filling. Print Nutrition Facts (per serving) 379 Calories 28g Fat 33g Carbs 5g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Calories 379 % Daily Value * Total Fat 28g 36% Saturated Fat 14g 70% Cholesterol 59mg 20% Sodium 218mg 9% Total Carbohydrate 33g 12% Total Sugars 21g Protein 5g Vitamin C 0.6mg 3% Calcium 40.4mg 3% Iron 1.8mg 10% Potassium 212mg 5% Folate, total 12.1mcg Vitamin B-12 0.1mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.