Tart with cream and chocolate sauce — have you tried both fillings before? We recommend it.

Dough:

2 cups flour

1 cup powdered (icing) sugar

1/2 cup butter

Vanilla

1 egg

1 teaspoon baking powder

For the filling:

or

1 can sweetened condensed milk (Nestlé)

3 tablespoons butter

3 tablespoons cocoa powder

Beat the butter with the sugar, then add the egg and vanilla and mix.
Add the flour and baking powder and mix again to form the tart dough.
Grease small mini tart molds with butter. Shape small balls of dough and press each ball into a mold, making sure to cover the sides and edges. The dough in the molds should be thin so it does not puff up too much during baking.
Bake the mini tarts until the edges turn golden, then use the oven s top heat/grill to color the tops.
Let the tarts cool slightly before removing them from the molds.
Fill the molds with whipped cream or the chocolate sauce and refrigerate until well chilled before serving.

Mix the ingredients while cold, then place them on the stove and stir over heat until the sauce thickens.
Let the sauce cool before using.

Note: The chocolate sauce is also suitable for decorating cakes or donuts.

This delicious and easy recipe is from a friend and cook on Shou Tabkhin Today:

Click Alissar's name to visit her page and discover all her tasty recipes

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Tart with Cream and Chocolate Sauce

Prep checklist