CHOCOLATE CHIP COOKIE DOUGH BREAKFAST TARTS
Provided by Amanda Freitag
Categories dessert
Time 2h20m
Yield 9 breakfast tarts
Number Of Ingredients 7
Steps:
- 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.
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