Recipes > Desserts > Tarts > Chocolate Tarts

Chocolate Tarts


  • 4 eggs, whites and yolks
  • 1/2 cake of Baker's chocolate, grated
  • 1 tablespoonful of cornstarch, dissolved in water
  • 3 tablespoonfuls of milk
  • 4 tablespoonfuls of white sugar
  • 2 teaspoonfuls of vanilla
  • 1 saltspoonful of salt
  • 1/2 teaspoonful of cinnamon
  • 1 teaspoonful of butter, melted


Rub the chocolate smooth in the milk and heat to boiling over the fire, then stir in the cornstarch. Stir five minutes until well thickened, remove from the fire and pour into a bowl. Beat all the yolks and the whites of two eggs well with the sugar, and when the chocolate mixture is almost cold, put all together with the flavoring and stir until light. Bake in open shells of pastry. When done, cover with a meringue made of the whites of two eggs and two tablespoonfuls of sugar flavored with a teaspoonful of lemon juice. Eat cold.

These are nice for tea, baked in patty-pans.


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Attributed to Common Sense in the Household.


The White House Cookbook (1887).

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