Preparation / Directions:
Makes 16 tarts
1. Combine 1/4 cup sugar, cocoa, gelatin and salt in saucepan; blend in milk, slightly beaten egg yolks, then margarine.
2. Cook over low heat, stirring constantly, until margarine has melted and mixture becomes smooth and slightly thickened; stir in vanilla.
3. Chill mixture until thickened, about 1 1/2 hours.
4. Beat 2 egg whites until foamy in small deep bowl; gradually beat in remaining sugar until stiff peaks form.
5. Using same beaters, beat chilled chocolate mixture until softened and creamy; fold beaten egg whites and whipped heavy cream into chocolate mixture.
6. To fill, carefully remove cooled tart shells from pans. Fill each tart shell with about 1/4 cup Chocolate Bavarian.
7. Chill until ready to serve; serve garnished with dollop of sweetened whipped cream and slivered almonds.
Tart Shells 1. Combine flour, sugar, baking powder and salt; cut in margarine with pastry blender or two knives, until mixture resembles coarse meal.
2. Stir in egg yolk and enough ice water to make particles adhere.
3. Form dough into ball; wrap and chill for 1 hour.
4. Roll dough out to 1/8" thickness on a lightly floured board; cut into sixteen 4" circles.
5. Fit circles over backs of inverted 2 1/2 x 1 1/2-inch muffin cups or tart pans; prick surfaces with a fork, then chill 15 minutes.
6. Bake in preheated 400 F. oven about 8 minutes, or until golden brown.
7. Cool in pans on wire racks.
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