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Mini Chocolate Tortes


Crispy, chocolaty treats, elegant enough for a simchah, or individual dessert. Yields 15 to 20 tarts


Prepare the Shells

1. Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius).
2. Combine ground tea biscuits with egg white in a deep bowl. Use an immersion blender to crush further. Spoon the mixture into 15 to 20 individual silicone cups, pressing along the bottom and sides of each cup. Bake for 15 to 20 minutes.
3. Remove the shells from the oven and immediately insert a spoon into the center of each cup so that they won’t puff up. Cool thoroughly and remove from cups.

Prepare the Filling

1. Melt the chocolate and pareve whipping cream together in a saucepan. Add liqueur, if using, and mix well.
2. Pour into the shells. Set in the refrigerator.


Photography by Daniel Lailah. Food Styling by Noa Kanarack.