- 1 sleeve honey graham crackers
- 1 cup pretzels
- 1 cube softened butter
- 1 teaspoon brown sugar
- 3 egg yolks plus 1 whole egg
- 1/3 cup sugar
- 1/4 cup corn starch
- 2 cups milk
- 1/4 cup California Prune Puree
- 1 teaspoon vanilla extract
- 2 1/2 cup semi-sweet or dark chocolate chips
- Whipped cream
- Fresh berries
Preheat oven to 350°. Blend graham crackers, pretzels, butter and brown sugar in a food processor or high-powered blender until the mixture resembles fine crumbs. Add butter and pulse until fully combined. Press crust into twelve mini tartlet pans (4-inch) or 2 standard-sized (9-inch) tart pans. Bake for 5-6 minutes or until golden and fragrant. Cool crusts completely before filling.
Heat eggs, sugar and corn starch in a small saucepan over very low heat. Whisk constantly until the mixture is smooth, about 5 minutes. Slowly increase heat to medium and stir in milk, prune puree, and vanilla extract. When well incorporated, add chocolate chips and combine until fully melted. Keep whisking until the mixture thickens, about 3-4 minutes more.
Distribute filling evenly between crusts. Cover and refrigerate at least three hours before serving, or until fully set. Serve with freshly whipped cream and berries.