Chocolate Chip Cookie Dough Breakfast Tarts
- Level: Intermediate
- Yield: 9 breakfast tarts
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 9 servings
- Calories
- 429
- Total Fat
- 20
- Saturated Fat
- 6
- Carbohydrates
- 56
- Dietary Fiber
- 3
- Sugar
- 21
- Protein
- 6
- Cholesterol
- 20
- Sodium
- 415
- Total: 2 hr 20 min (includes chilling and cooling time)
- Active: 45 min
Ingredients
1 pound refrigerated pie dough
1 egg
1 cup store-bought chocolate chip cookie dough
1 cup powdered sugar
2 tablespoons milk
1/4 teaspoon vanilla extract
1/2 cup mini chocolate chips
Directions
- Divide the pie dough into two flattened discs; wrap in plastic and chill.
- Preheat the oven to 375 degrees F. Line two cookie sheets with parchment.
- Working one disc at a time, roll out the dough into a 1/8-inch-thick rectangle on a floured work surface. Cut into 9 even rectangles, then transfer to the prepared cookie sheets and chill.
- Remove one of the cookie sheets of portioned dough to a work surface. Whisk the egg and brush it evenly on the surface of the rectangles. Add 1 heaping tablespoon of the cookie dough to each rectangle. Cover with the rectangles on the second cookie sheet, pressing the edges with your fingers. With a fork, go over edges to seal and poke holes on the top to allow steam to exit. Place the assembled tarts back in the refrigerator for 30 minutes.
- Bake for 16 minutes, until golden brown, rotating every 5 minutes for even cooking. Let cool for 5 to 7 minutes.
- In a small bowl, mix together the powdered sugar, milk and vanilla; evenly ice each tart. Sprinkle with the mini chocolate chips.