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Nutrition Facts
Serving Size 103 g
(Approx. 18 Servings)
Amount Per Serving
Calories 340 Calories From Fat 170
% Daily Value*
Total Fat 19 g 29%
Saturated Fat 9 g 45%
Trans Fat 0.0 g
Cholesterol 70 mg 23%
Sodium 130 mg 5%
Total Carbohydrate 43 g 14%
Dietary Fiber 2 g 8%
Sugars 28 g
Protein 7 g
Vitamin A 6% Iron 4%
Vitamin C 0% Calcium 6%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Mexican Hot Chocolate Tarts

Prep Time
20 minutes
Cook Time
15 minutes
Total Time
35 minutes
18  People


Recipe makes 18 Servings

18 Keebler Ready Crust Mini Graham Cracker Pie Crusts, plus more as needed
3 cup(s) half and half
1/3 cup(s) corn starch
1 Tsp cinnamon
1/4 Tsp cayenne pepper
1 Tsp kosher salt
1 cup(s) sugar
5 large egg yolks
2 1/4 cup(s) semi sweet chocolate chips
4 Tbsp unsalted butter
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Lay out mini pie crusts on a sheet pan lined with parchment paper, set aside.
In a blender combine half and half, corn starch, cinnamon, cayenne pepper, salt, sugar and egg yolks. Blend until creamy.
Pour contents of blender into a medium sized pot set over medium heat. Whisk constantly until mixture starts to get thick.
Once mixture is thick almost to the consistency of pudding, remove from heat, add chocolate chips and butter and whisk until smooth and creamy.
Scoop chocolate while still warm into pie crusts, cover and refrigerate overnight or at least 6 to 8 hours to allow filling to fully set up.
Once cooled and set, serve with your favorite whipped topping or decorate with icing.


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