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I made 1/2 of the crust recipe, and I modified the filling recipe because I only had 1/4 cup of cream. I used my cream, 1.5 ounces of bittersweet chocolate, 6 cookies, 1 oz cream cheese, and 1 egg. I didn’t make the topping because I was out of cream. I split the crust/filling between three mini tart pans. I baked the crust for 9 minutes, and the filling for 17. When I checked the filling, it was already set. I could have baked it a few minutes less because the recipe said the middle should not be completely set.

http://www.sheknows.com/food-and-recipes/articles/951421/thin-mint-cookie-tart-recipe

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