Chocolate-Raspberry Tartlets

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“From Bon Appetit mag - August 2007”
1hr 40mins

Ingredients Nutrition


  1. For Crust:
  2. Preheat oven to 375°F.
  3. Butter bottoms and sides of six 4 1/2-inch-diameter tartlet pans with removable bottoms.
  4. Sift flour, cocoa powder, and salt into medium bowl.
  5. Using electric mixer, beat butter and sugar in large bowl until light and creamy.
  6. Add egg and vanilla; beat until smooth.
  7. Add flour mixture and beat at low speed just until dough forms.
  8. Shape dough into 6-inch-long log, then cut log crosswise into 6 equal rounds.
  9. Chill for an hour.
  10. Roll out each dough round on lightly floured surface to 6-inch round.
  11. Press one round over bottom and up sides of each prepared pan, folding edges to form double-thick sides.
  12. Pierce crusts with fork.
  13. Refrigerate until cold, about 30 minutes.
  14. Bake crusts until set around edges, about 8 minutes. Cool in pans on rack.
  15. For Filling:
  16. Preheat oven to 350°F.
  17. Sift sugar and cornstarch into small bowl.
  18. Stir chocolate and butter in top of double broiler over simmering water until melted and smooth.
  19. Remove from over water.
  20. Stir in cornstarch mixture.
  21. Whisk eggs and egg yolks to blend in medium bowl; stir into chocolate mixture.
  22. Mix in Grand Marnier, if desired.
  23. Spoon 1 teaspoon jam into center of each prepared crust.
  24. Arrange raspberries in crusts, dividing equally and spacing evenly.
  25. Spoon chocolate mixture over berries.
  26. Bake until filling puffs around edges, about 28 minutes.
  27. Cool 10 minutes.
  28. Carefully remove pan sides from tartlets. Place tartlets on plates. Spoon sweetened whipped cream alongside and serve warm.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a