A fall favorite, these Oatmeal-Chocolate Cream Pies offer a sweet ending to meals all season long.
Oatmeal-Chocolate Cream Pies
Makes 10 servings
Ingredients
- 1 cup all-purpose flour
- 3¾ cup rolled oats
- ½ cup firmly packed light brown sugar
- ¼ teaspoon kosher salt
- 10 tablespoons unsalted butter, chilled and cut into pieces
- 1 tablespoon heavy whipping cream
- ½ teaspoon vanilla extract
- 12 (1-ounce) squares semisweet chocolate, melted
- 1¾ cups sugar, divided
- 4 tablespoons water
- 2 tablespoons light corn syrup
- 6 large egg whites, room temperature
Instructions
- In the work bowl of a food processor, combine flour, oats, brown sugar, and salt. Pulse until combined. Add butter; pulse until mixture resembles coarse crumbs. With processor running, add cream and vanilla; process until dough comes together. Wrap dough tightly in plastic wrap. Refrigerate for 2 hours or until firm.
- On a lightly floured surface, roll dough to ⅛-inch thickness. Fit dough into 10 (4-inch) tart pans with removable bottoms, pressing into bottoms and up sides of pans. Freeze for 30 minutes, or until very firm.
- Preheat oven to 350 degrees. Prick bottom and sides of dough with a fork. Bake for 15 to 18 minutes, or until edges are golden brown. Transfer tart shells to a wire rack to cool completely.
- Pour melted chocolate evenly into bottoms of prepared tart shells. Let stand until chocolate sets.
- Meanwhile, in a small heavy-bottomed saucepan, combine 1½ cups sugar, water, and corn syrup. Heat over medium heat, stirring occasionally, until sugar dissolves. (Once sugar dissolves, do not stir anymore.) Bring mixture to a boil. Cook until until a candy thermometer registers 230 degrees, about 6 to 10 minutes, brushing sides of pan occasionally with a pastry brush dipped in cold water to prevent sugar from crystallizing. Remove from heat.
- Beat egg whites at medium speed with an electric mixer until soft peaks form. Gradually add remaining ¼ cup sugar. Reduce mixer speed to medium-low, and pour hot sugar mixture in a thin steady stream down side of bowl into egg-white mixture. Increase mixer speed to medium, and beat until cool, about 5 to 10 minutes. (Frosting should be thick and shiny.) Immediately spoon frosting into each prepared tart. Let stand for 5 minutes before serving.
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