Mini Chocolate Meringue Pie Tarts in Baked Wonton Shells

Spray muffin or cupcake baking sheet with canola cooking spray. Using a circle cutter, cut the wonton wrapper and discard the scraps. Place wonton circle into baking sheet and press the sides so they are not all over the place, then lightly spray all of the wontons on top. Bake at 350ºF for about 6-7 minutes or until lightly golden brown, cool.

While your wonton shells are cooking and cooling, prepare your chocolate filling. Mix sugar, cornstarch, salt, and cocoa in the sauce pan. Slowly stream in the milk while you cook over medium high heat. Once at a boil, cook for 1 minute, stirring constantly. Meanwhile, beat eggs in a bowl and set aside.

Remove chocolate from heat and then temper part of your chocolate mixture into the beaten eggs, then once mixed, add back into the sauce pan. Bring back to a boil for 1 minute to cook the eggs. (If you scramble you eggs, press your chocolate mixture though a strainer or chinois.) Transfer some of the chocolate mixture into a measuring cup with a pouring spout and fill the cooled wonton cups or just pour into the pie shell.

Place in the cooler while you work on the meringue. Beat the egg whites, vanilla and cream of tartar on medium speed until frothy. Once it is frothy, stream in the sugar a little at a time and then beat until they form medium stiff peaks. Place in a pastry bag with a #10 tip or, in my case, a Ziploc bag with the tip cut off. Pipe a double layer swirl, or as I like to call them, a “cloud” on top of each tart.

Place in a 400ºF oven for about 5 minutes. Make sure not to burn them! Transfer to a fridge safe tray or container. Cool for at least 2 hours.

Enjoy!