Chocolate Tartlets

• One 18-ounce package refrigerated sugar-cookie dough (recommended: Nestle Toll House)
• 5 ounces semisweet chocolate, chopped
• 3/4 cup heavy cream
• 1 tablespoon hazelnut liqueur
• 1 tablespoon light corn syrup
• 1 tablespoon sugar
• 1/8 teaspoon table salt
• 1 large egg, at room temperature, beaten
• Whipped cream and chocolate shavings, for garnish

1. Preheat the oven to 350 degrees F.
2. Coat five 4 1/2-inch tartlet pans with removable bottoms with nonstick spray.
3. Divide the cookie dough into 5 equal-sized balls.
4. Press each ball into a tartlet pan, making sure they evenly cover the sides and bottoms.
5. Put the pans on a cookie sheet in the oven, and bake for about 15 to 20 minutes, or until the crusts are golden brown.
6. Remove the pans from the oven, and let cool completely.
7. Turn the oven down to 325 degrees F.
8. Put the chopped chocolate in a medium heat-proof bowl.
9. Heat the heavy cream and hazelnut liqueur in a small saucepan over low heat, and bring up to a light simmer.
10. Pour the hot cream over the chocolate, and whisk until melted and smooth.
11. Add the corn syrup, sugar, and salt, and whisk in the beaten egg until all the ingredients are combined.
12. Ladle the filling into the cooled tart shells, and bake until the filling is set and the surface is glossy, about 15 to 18 minutes.
13. Remove the tartlets from the oven, and let cool.
14. Once theyre cooled, remove the tartlets from pans and garnish with whipped cream and chocolate shavings.

cookie, chocolate, heavy cream, hazelnut liqueur, light corn syrup, sugar, salt, egg, cream

Taken from www.epicurious.com/recipes/food/views/chocolate-tartlets-383989 (may not work)