Victorian Chocolate Tarts
1 package frozen pie dough, thawed
8 ounces semisweet chocolate, chopped
½ cup sugar
2 cups heavy whipping cream
For garnish: whipped cream and candied violets
Preheat oven to 350 degrees. On a floured board, roll out dough and cut with different small tart pans. Press dough into greased tartlet pans and bake for 9 to 10 minutes. Remove and let cool. Meanwhile, in a double boiler, melt chocolate and sugar. Stir until smooth, then add cream and continue stirring for 8 to 10 minutes, until mixture thickens. Cool for several minutes, then fill tart shells. Refrigerate filled shells for at least 4 hours until set. Decorate as desired with whipped cream and candied violets.
Yield: 12 tartlets
