I have prepared this recipe several times. Serve them as a dessert, bring them to a potluck dinner or for a picnic, for a buffet, for finger food parties, etc. You can make them in any size you like, round or square. I usually prepare them in a mini-muffin form nowadays, so they are the right size for small kids. I have sometimes prepared the shortcrust from scratch but I usually buy refrigerated pie crust.
1 package refrigerated pie crust (2 crusts at 7 oz each)
dried lentils or beans for blind-baking
1/2 stick (4 tbsp) unsalted butter
1/4 pound dark hard shell chocolate
1/4 pound heavy cream
1 large egg
1 egg yolk
1/4 cup sugar
1 tsp vanilla extract
Preheat oven to 400°F. Unroll pie crusts and with a 2 3/4 diameter round cookie cutter, cut out 24 circles. (They have to overlap slightly to get 12 circles out of each pie crust.) Gently press circles into the slots of a 24-count mini-muffin form. Fill with dried lentils or beans and bake for 10-12 minutes until lightly browned. Remove lentils and let cool on a cooling rack. For the fudge filling, heat butter, chocolate and cream over a water bath until melted and smooth. Preheat oven to 250°F. In the meantime, whisk together eggs, sugar and vanilla extract. Mix in chocolate mix. Put tortlet shells back into muffin form and fill in chocolate-egg-mixture. Bake for about 25 minutes until fudge is set. Let cool for 5 minutes, then put the tortlets on a cooling rack. Serve as they are or use whipped cream or white icing and chocolate sprinkles to decorate.