Chocolate Chili Tarts Recipe

• Preheat your oven to 350°F.
• In a bowl, mix together the coconut oil and cookie crumbs.
• Press the cookie mixture into 6 individual tart shells.
• Bake on baking sheet for 10 minutes, remove from oven and let cool on a cooling rack.

Filling :

• In a bowl mix together, the egg yolks, cornstarch, vanilla, sugar, cocoa powder and cayenne pepper.
• In a small pot, bring the Lactantia® Lactose Free Milk to a boil.
• Pour the hot milk over the egg mixture slowly, while whisking to prevent cooking the eggs.
• Once fully mixed, pour the mixture back into the pot and cook on medium heat, while stirring, until the mixture is thick.
• Divide the chocolate mixture between the 6 tart shells and place in the fridge for 4 hours, until set.
• Sprinkle on cocoa powder before serving.