Home › The Waldorf Kitchen › Chocolate Cream Tarts

Chocolate Cream Tarts

Boil a pint of milk with one ounce of grated chocolate and a little sugar. Mix two ounces of flour with a quarter of a pound of sugar, and beat them in the boiling milk, then add one ounce of butter and four yolks of beaten eggs, removing the pan before the eggs are cooked. Line tart-pans with tart-paste, fill with the chocolate cream, and bake in a slack oven. Whip the whites of the eggs, add two tablespoonfuls of powdered sugar, and make a meringue. Squeeze this from a bag over the tops of the tarts, and brown.