Place the top piece over the bottom and gently press the edges together. You shouldn't have to press hard as the egg does the work for you, but making sure all the edges touch is imperative to having them come out of the oven without leaks!
There's something magical about desserts that look like they took an eternity to make, but really don't. This recipe can be whipped up in less than 15 minutes and perfect for kids to lend a hand with — plus it puts to use specialty cookie cutters (like this turkey) that only see the light of day a few times a year!
What You Need
1 recipe pie dough (we won't tell if you use store bought, it works fine)
1 bag chocolate chips (peanut butter and butterscotch are great too!)
1 pastry brush
cookie cutters of choice
1. Gather & Pre-Heat: This recipe is rather assembly line in nature, so having all your ingredients ready to go makes things infinitely easier. Pre-heat your oven to 375 degrees to get things going.
2. Whisk Egg: Mix 1 whole egg in a small bowl until combined. Set aside, but not too far from your baking sheet so there's less drips!
3. Roll Out Pie Crust: If you're using homemade, your goal is 1/8 of an inch. It doesn't have to be perfect, but as close as possible is always a good thing. If using store bought, unroll or thaw slightly and slip out of the pan onto a lightly floured surface.
4. Cut Your Shapes: You'll need two of everything, so cut as many pieces as possible in even numbers. The smaller your cutter the more you'll end up with, the larger it is, the less you'll end up with (obviously), but remaking extra dough is no big deal once the first batch hits the oven.
5. Place On Baking Sheet: Place 1 layer of dough cut outs on the baking sheet lined with parchment paper. Leave an inch between each (more if it's handmade dough and slightly thicker) piece. Save the tops for a different step.
6. Add Filling: Add a small amount of chocolate chips (say a tablespoon for large ones, less for smaller), making sure to keep them in the center of each shape and keeping them away from the edges.
7. Seal: Using the pastry brush, run a line of egg wash around the outside of the filling on the edge of the pie crust. Place the top piece over it and gently press the edges together. You shouldn't have to press hard as the egg does the work for you, but making sure all the edges touch is imperative to having them come out of the oven without leaks!
8. Wash and Sprinkle: Go over the top of each tart with your egg wash and gently sprinkle with granulated sugar or sanding sugar of your choice.
9. Bake: Allow tarts to bake for 10-15 minutes (depending on size) or until golden brown. Allow to cool on parchment paper before transferring to a cooling rack (though the entire sheet of parchment paper can be moved to a rack to reuse the pan for the next batch).
You can use almost anything as filling so if you're running low on chocolate chips (or chips of any kind for that matter), don't despair and try a little peanut butter and jelly, or even just jelly. Stray bits of candy, marshmallows or even a bit of cheese can get the job done if you're looking for a healthier alternative.
Need Some Help Perfecting Your Pie Crust?
• How To Make Pie Crust From Scratch
• Finishing Touches: How to Get a Perfect Golden Pie Crust
• Trader Joe's Pantry: Trader Joe's Frozen Pie Crusts
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(Images: Sarah Rae Trover)