Preheat oven to 350°F. Combine 1 cup of the sugar, cocoa, cornstarch and salt in medium
saucepan. Whisk in combined milk and egg yolks. Cook over medium-low heat until mixture
thickens, whisking constantly. Boil 1 minute. Remove from heat. Stir in vanilla.
Meanwhile, bake phyllo shells on baking sheets 3 minutes or until slightly crisp. Cool on wire rack.
Fill each shell with about 1 tablespoon chocolate filling. Beat egg whites in medium bowl with
electric mixer on high speed until foamy. Stir in cream of tartar.
Gradually add remaining 1/4 cup of the sugar, beating until stiff peaks form. Spread meringue over
top of each tart, making sure to seal edges. Bake tarts on baking sheets 5 to 7 minutes or until
lightly browned.
Serve warm or refrigerate before serving. Enjoy!
Insider Information:
Tarts are best served warm, as refrigerating causes the shells to lose crispness.
Filling can also be spooned into small oven-proof ramekins, topped with meringue, then baked at
350°F until meringue is golden.
Nutrition Information:
Nutrition information per 1 mini tart: 52 calories; 1g total fat; 0g saturated fat; 0g polyunsaturated
fat; 0g monounsaturated fat; 13mg cholesterol; 30mg sodium; 9g carbohydrate; 0g dietary fiber;
1g protein; 68.3 IU Vitamin A; 7.9 IU Vitamin D; 2.1mcg folate; 24.4mg calcium; 0.1mg iron;
11.6mg choline.
Recipe By: The AMERICAN EGG BOARD (www.aeb.org)
Home of the Incredible Egg, the AEB is the U.S. egg industry’s national commodity marketing board.
AEB’s mission is to increase demand for eggs and egg products through research, education and
promotion. The AEB’s Egg Nutrition Center is the country’s largest repository of egg nutrition
research. All activities are subject to USDA approval. AEB is located in Chicago, IL.
