Chocolate Crusted Chocolate Tarts 

1 recipe chocolate hazelnut tart shells (recipe follows)
10 to 10-1/2 oz. 85% cocoa chocolate or bittersweet chocolate, finely chopped
3/4 C. whipping cream
1/2 C. whole milk
3 T. flavored honey (raspberry, cinnamon, or ginger)
1 egg, lightly beaten
halved or chopped hazelnuts, optional

Preheat oven to 325°. Prepare chocolate-hazelnut tart shells, set aside.
In a medium microwave-safe bowl combine chocolate, cream & milk. Microwave, uncovered, on 100% power for 3 to 4 minutes, stirring each minute, Until chocolate is melted & mixture is smooth. Stir in honey.
Place egg in another medium bowl. Gradually stir the hot chocolate mixture into the beaten egg. Pour into prepared tart shells. Bake for 25 minutes. Cool slightly on wire rack for 30 minutes. Serve warm. If desired, garnish with coarsely chopped hazelnuts. Yield: 8 servings

Chocolate-Hazelnut Tart Shells:
1 C. crushed chocolate wafer crumbs
1/3 C. ground hazelnuts
1/3 C. melted butter
1 T. sugar

Lightly coat twelve 2-1/2" muffin pans with nonstick cooking spray. Stir ingredients together in a small bowl, press into the bottom and sides of prepared tins. Bake for 5 minutes at 375°, cool completely on wire rack.          

Recipe from the Feb. 2003 Better Homes & Gardens Magazine 

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