Tart Shell (make the tart shell recipe only)
Pastry Cream (make a half recipe)
Hot Fudge (I used the jar from Trader Joe's)
- Make a full recipe of the tart shells. I got 12 mini tarts and 5 mini muffin-sized shells out of 1 recipe. Bake until shells are golden brown around the edges. Cool completely.
- While the tart shells are baking and cooling, make a half recipe of the pastry cream. Cover directly with plastic wrap and put in refrigerator to cool.
- When ready to assemble, pipe or spoon the pastry cream into the tart shells, filling to the top. Pour slightly (very slightly) warmed-up hot fudge over the center of the filled shells. Serve immediately.