Mini Chocolate Chess Tarts with Gingersnap Crust and Brown Sugar Meringue

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These mini chocolate chess tarts feature a spicy gingersnap crust filled with a rich chocolate custard, topped with a fluffy brown sugar meringue. They're a decadent twist on a classic dessert, perfect for any special occasion or holiday gathering.

Ingredients:
  • 1 1/2 cups gingersnap cookie crumbs
  • 6 tablespoons unsalted butter, melted
  • 1/4 cup granulated sugar
  • 1/8 teaspoon salt
  • 1 cup semi-sweet chocolate chips
  • 1/2 cup heavy cream
  • 3 large eggs
  • 1/2 cup packed light brown sugar
  • 2 tablespoons unsalted butter, melted
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1/2 cup granulated sugar

Instructions:

Preheat oven to 350F 175C

In a bowl, mix gingersnap crumbs, melted butter, granulated sugar, and salt until well combined

Press mixture firmly into the bottom and up the sides of mini tart pans

Bake crusts for 8-10 minutes or until set

Remove from oven and let cool

In a heatproof bowl, combine chocolate chips and heavy cream

Microwave in 30-second intervals, stirring in between, until chocolate is melted and mixture is smooth

In another bowl, whisk eggs, brown sugar, melted butter, vanilla extract, and salt until well combined

Gradually pour the chocolate mixture into the egg mixture, whisking constantly

Pour chocolate filling into the cooled tart crusts

Bake for 15-20 minutes or until filling is set around edges but slightly jiggly in the center

While tarts are baking, prepare the meringue by beating egg whites until soft peaks form

Gradually add granulated sugar while continuing to beat until stiff peaks form

Spread or pipe meringue over partially baked tarts, covering the filling completely

Return tarts to the oven and bake for an additional 10-12 minutes or until meringue is lightly browned

Cool tarts in pans on wire racks for 30 minutes, then carefully remove from pans and let cool completely

Refrigerate for at least 1 hour before serving


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