Sometimes I crave Toll House Pie. For instance yesterday I was sitting on the couch enjoying having Monday off and watching Wives and Daughters via Amazon’s very cool “Unbox” feature on the TiVo, except all I could think about was chocolate. Finally I paused my movie and started peering into cupboards in the kitchen. I noticed a packet of wonton wrappers that I’d purchased and I had an idea. What if I used the wonton wrappers to make mini Toll House Pie Tarts…and so I did.
I based the cooking time for the tarts on the Nasoya Wonton Mini Quiche recipe and lowered the baking temperature to 350 degrees. For the filling I halved the traditional Toll House Pie recipe and used an ice cream scoop to fill each tart. Each cup was made by layering two wontons diagonally in order to get a maximum amount of coverage in the muffin tin. You can whip these tarts up in around 30 minutes and they’d definitely travel well if you’re looking for something rich and sweet to bring to Thanksgiving.
 Mix Batter |
 Stir in Chips & Nuts |
 Layer Wontons in Muffin Tin |
 Scoop in the Batter |
 Have a Few |
 Or Share With Friends |
Toll House Pie Tarts (Based on the traditional Toll House Pie recipe from Nestle)
Makes 12 Tarts
1 large egg
1/4 cup all-purpose flour
1/4 cup granulated sugar
1/4 cup packed brown sugar
6 tablespoons butter, softened
1/2 cup chocolate chips
1/2 cup chopped nuts
24 wonton wrappers
Preheat oven to 350° F.
Layer two wontons into each muffin cup.
Beat egg in large mixer bowl on high speed until foamy. Beat in flour, granulated sugar and brown sugar. Beat in butter. Stir in chocolate chips and nuts. Using an ice cream scoop, spoon one scoop of the mixture into each wonton cup.
Bake for 15 to 20 minutes and cool before attempting to remove tarts from the muffin tin.