Mini Semi-Sweet Chocolate Pudding Tart

Menu Part: 
Dessert
Cuisine Type: 
American
Serves: 
8 servings

Sophistication never had so much fun. Semi-sweet graham cracker crumbs are combined with butter and sugar to create a crunchy crust, then topped with light and creamy chocolate pudding, a generous sprinkling of M&M’S Mini Semi-Sweet Chocolate Candies and a dollop of refreshing crème fraiche sweetened with whipped cream and vanilla.

Ingredients

Crust
6 tbsp. sugar
¾ cup unsalted butter
3 tbsp. cocoa powder
2 cups graham cracker crumbs

Filling
⅔ cup sugar
⅔ cup cocoa powder
¼ cup cornstarch
¼ tsp. salt
3 ½ cups whole milk, divided
¼ cup heavy whipping cream
2 tsp. vanilla extract

Topping
1 cup crème fraîche
1 cup heavy whipping cream
¼ cup sugar
1 tsp. vanilla extract
½ cup M&M’S Mini Semi-Sweet Chocolate Candies

Steps

  1. Preheat conventional oven to 350˚F.
  2. Combine sugar, butter and cocoa powder in small saucepan and bring to a boil, stirring constantly.
  3. Combine butter mixture with graham cracker crumbs in medium bowl and mix thoroughly.
  4. Press ⅓ cup of crumbs into each of eight 4-inch tart shells so bottom and sides are evenly covered. Bake for 10 minutes, or until crust is set and no longer looks moist. Let cool.
  5. For filling: Whisk sugar, cocoa powder, cornstarch and salt in heavy medium saucepan until blended. Gradually add ⅓ cup milk, whisking until smooth paste forms. Whisk in remaining milk and ¼ cup cream.
  6. Stir mixture constantly over medium heat, scraping bottom and sides of pan until pudding thickens and begins to bubble at edges, about 5 minutes. Remove from heat and mix in vanilla.
  7. Pour hot pudding equally into crusts and spread evenly. Cool 1 hour at room temp. Cover with plastic wrap; chill overnight. (Can be made up to this point two days ahead. Keep refrigerated.)
  8. For topping: Beat crème fraîche, whipping cream, sugar and vanilla with electric mixer, just until stiff peaks form and mixture is thick enough to spread (do not overbeat).
  9. Dollop large spoonful onto each tart and sprinkle 1 tablespoon M&M’S Mini Semi-Sweet Chocolate Candies over top. Serve immediately.
Source: MARS Foodservices

More From FoodService Director

Sponsored Content
chili flakes and peppers spicy hot

From Catallia.

When planning your menus, take note: college and university students think spicy is hot.

Fifty-seven percent of consumers age 18-34 find spicy flavors, “extremely appealing,” according to Technomic. And almost 50% of college students surveyed said they would like their schools to offer more ethnic foods and beverages, states a recent Technomic College & University Consumer Trend Report. Translation: they like their food kicked up a notch!

More Options than Ever

“Students of today are all about flavor,” says Steve Mangan, director of dining for...

Industry News & Opinion

Sodexo is partnering with celebrity chef Robert Irvine in an attempt to provide military communities with healthier meals.

The 10-year partnership will allow Sodexo to access chef Irvine’s knowledge of nutrition and fitness in its aim to benefit the quality of life for military members, the vendor said in a news release.

Sodexo hopes that Irvine’s popularity as the host of Food Network’s "Restaurant: Impossible" will draw attention to its commitment to nutrition, health and well being. Irvine also has a military history himself—before embarking on his culinary career, he...

Industry News & Opinion

The cafeteria at the Smithsonian's new National Museum for African American History and Culture is intended to be an extension of the museum, showcasing stations that offer cuisines from different geographic locations such as the Creole coast and agricultural South, Time reports .

The eatery, Sweet Home Cafe, was set up to highlight the wide range of African-American cuisine, Executive Chef Jerome Grant told Time. When it officially opens later this month, it will serve dishes such as shrimp and grits, pan-roasted oysters and a fried catfish po’boy.

Celebrity chef Carla...

Sponsored Content
Pierce boneless wings

From Pierce Chicken.

Spicy chicken wings have taken off as an iconic American food since their debut at the Anchor Bar Restaurant in Buffalo, N.Y., in 1964. They reached a new milestone during Super Bowl 50 weekend in February, when more than 1.3 billion wings were consumed, according to the National Chicken Council.

The emergence of boneless wings—breaded, boneless chunks of chicken breast with zesty flavors—has made a good thing even better. In fact, research shows that boneless wings complement traditional bone-in wings on restaurant menus, boosting the entire wing...

FSD Resources