Chocolate Pudding Tarts

I served these fun little tarts when I hosted book club this month reviewing "The White Queen." I was looking for a tasty English dessert. Thank you to my sister-in-law, Natalie, who gave me the cute pastry molds and easy tartlett crust recipe!

Pastry Crust:
1 C. butter
1/2 C. sugar
3 C. flour
1 egg

Combine sugar and flour. Cut in butter - or pulse in a food processor). Beat egg and add to mixture; blend in with fork or hands. Press in tartlett shells. Bake 10-15 minutes at 350 degrees.


Chocolate Pudding:
1 cup white sugar
2 tablespoons cornstarch
1/4 teaspoon salt
2 cups milk
2 (1 ounce) squares unsweetened chocolate, chopped
2 egg yolks
2 tablespoons butter
2 teaspoons vanilla extract

In a medium saucepan over medium heat, combine sugar, cornstarch and salt. Stir in milk and chocolate. Cook, stirring constantly, until chocolate melts and mixture thickens (several minutes). Remove from heat and stir in egg yolks. Return to heat and cook 2 minutes more. Remove from heat and stir in butter and vanilla. Chill before serving.

Vanilla Filling
I used Paula Deen's filling, omitting the bananas, for her "Not Yo' Mama's Banana Pudding" posted under desserts.